Catering Management Hardcover - 2012 - 4th Edition
by Nancy Loman Scanlon
From the rear cover
The comprehensive, fully up-to-date guide to managing your catering business
Successful catering involves much more than just creating a great meal. Running your catering business properly also requires robust skills in marketing, cost control and budgeting, and day-to-day business management.
Catering Management, Fourth Edition gives working professionals and aspiring caterers the detailed advice and crucial business skills needed for successful on- and off-premise catering. The book covers all the fundamentals, including styles of catering operations, menu design and pricing, food and beverage service, managing staff and equipment, and much more. Updated to reflect the very latest in a growing field, this new edition covers current trends in sustainable practices, digital menu and proposal design, new software and equipment, social networking, online promotions, and on-demand proposal development. With essential management techniques that will keep current practitioners on the cutting edge and expert advice to help kick-start aspiring caterers' careers, Catering Management is an ideal all-purpose guide to the industry.
Details
- Title Catering Management
- Author Nancy Loman Scanlon
- Binding Hardcover
- Edition number 4th
- Edition 4
- Pages 272
- Volumes 1
- Language ENG
- Publisher Wiley
- Date 2012-12
- Illustrated Yes
- ISBN 9781118091494 / 1118091493
- Weight 1.9 lbs (0.86 kg)
- Dimensions 11 x 8.7 x 0.8 in (27.94 x 22.10 x 2.03 cm)
-
Themes
- Aspects (Academic): Business Aspects
- Library of Congress subjects Caterers and catering - Management
- Library of Congress Catalog Number 2012001293
- Dewey Decimal Code 642.4
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