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Catering Management, by Nancy Loman Scanlon
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Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
- Sales Rank: #1666809 in Books
- Published on: 2006-11-03
- Original language: English
- Number of items: 1
- Dimensions: 11.30" h x .85" w x 8.70" l, 2.05 pounds
- Binding: Hardcover
- 304 pages
From the Back Cover
The updated, comprehensive guide to successful catering business management
In addition to creating and executing a great menu, successful catering also takes know-how for marketing your business, keeping costs in line, and ensuring the entire operation runs smoothly.
Catering Management, Third Edition offers professionals and aspiring caterers detailed advice on all the crucial business aspects of the subject for on- and off-premise catering. Updated to meet the needs of this fast-growing industry, the Third Edition features new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
A must-have, single resource for anyone interested in catering, Catering Management, Third Edition also gives guidance on how to:
- Use software to improve food management, scheduling, and invoicing
- Hire and train both service and food production staff
- Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
About the Author
NANCY LOMAN SCANLON, PhD, has more than thirty years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation and Interstate Hotels, and as a training consultant for Marriott International and Sheraton Hotels. She is currently Dean of the Culinary Arts and Service Management Division of Paul Smith's College. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Required textbook, but there's got to be something better
By M. J. Primus
Although this required textbook did cover the basics it seemed outdated with references that could not be verified even when I contacted the author. I would look for something else.
0 of 0 people found the following review helpful.
Decent book.
By Nathan L
This book gives a brief overview on many different aspects of the catering business. This book was the required text for a class I am in. It does the job.
0 of 0 people found the following review helpful.
Useful for students of catering
By Hildette
Thought it would be useful for a home cook, but it is obviously meant to be a course text book and I'm not qualified to rate it on that basis.
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