Catering Management
Third Edition
by Nancy Loman Scanlon

The updated, comprehensive guide to successful catering business management!

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, Catering Management, 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

Contents

1. Historical Banqueting
2. Styles of Catering Operations
3. Catering Foodservice Development
4. Catering Sales and Marketing and Computer-Software Support
5. Catering Menu Program
6. Food-and-Beverage Operational Controls
7. Catering Menu Pricing and Controls
8. Catering Menu Design
9. Catering Beverage Management
10. Quality-Service and Standards Training
11. Managing Catering Equipment

Index

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