Catering Management,9780471429814

Catering Management

by
Edition: 3rd
ISBN13: 9780471429814
ISBN10: 0471429813
Format: Hardcover
Pub. Date: 2006-11-03
Publisher(s): Wiley
List Price: $87.74

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Summary

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.

Author Biography

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.

Table of Contents

Preface xiii
Acknowledgments xv
Historical Banqueting
Key Terms
2(1)
What You Will Learn in This Chapter
2(1)
Introduction--Banqueting: Civilized Customs in Ancient Civilizations
2(1)
The Banqueting Hall
3(2)
Renaissance European Banqueting
5(1)
Eighteenth-Century Banqueting
6(1)
Nineteenth-Century Menu Revisions
7(5)
Native American Feasts
12(1)
The Colonial Period
12(1)
Nineteenth-Century Banqueting
13(2)
American Presidential Banqueting
15(11)
Summary
26(1)
Endnotes
27(1)
Questions
28(2)
Styles of Catering Operations
Key Terms
30(1)
What You Will Learn in This Chapter
30(1)
Full-Service Restaurants
31(10)
Hotel Food-and-Beverage Facilities
41(3)
Catering Halls
44(3)
Independent Caterers
47(3)
Private Clubs
50(4)
Contract Feeding
54(1)
Gourmet Food Shops and Delicatessens
55(1)
Summary
56(2)
Questions
58(2)
Catering Foodservice Development
Key Terms
60(1)
What You Will Learn from This Chapter
60(1)
Developing a Catering Business
60(1)
Market Survey Information
61(2)
Customer
63(1)
Competition
64(1)
Analyzing the Competition
64(5)
Community
69(1)
Labor
70(1)
Location
70(1)
Applying Market Survey Information
71(2)
Summary
73(1)
Questions
73(3)
Catering Sales and Marketing and Computer-Software Support
Key Terms
76(1)
What You Will Learn from This Chapter
76(1)
The Marketing Cycle
77(2)
The Marketing Mix
79(4)
Cusine, Entertainment, and Concept Trends
83(5)
Maximizing Catering Revenue Management
88(1)
Packaging Catering Services
89(2)
Measuring Customer Satisfaction
91(1)
Catering Computer Management and Software Support
92(20)
Summary
112(1)
Endnote
112(1)
Questions
112(4)
Catering Menu Program
Key Terms
116(1)
What You Will Learn in This Chapter
116(1)
The Catering Menu Program
116(1)
Menu Formats
117(3)
Styles of Service
120(3)
Price Range
123(1)
Menu-Item Selection
124(1)
Cuisine
124(2)
Food Production
126(2)
Seasonal Menus
128(3)
Awareness of Customer Needs
131(2)
Summary
133(1)
Questions
133(3)
Food-and-Beverage Operational Controls
Key Terms
136(1)
What You Will Learn from This Chapter
136(1)
Operational Controls
136(1)
Purchasing Controls
137(3)
Production Controls
140(8)
Presentation Controls
148(1)
Catering Menu Meeting
148(2)
Beverage Controls
150(4)
Summary
154(1)
Questions
154(2)
Catering Menu Pricing and Controls
Key Terms
156(1)
What You Will Learn in This Chapter
156(1)
Costs and Profit
156(1)
Breakeven Analysis
157(1)
Menu Pricing
158(14)
Price Range
172(1)
Catering Pricing Methods
172(4)
Maintaining Food-Cost Percentages
176(2)
Package Pricing
178(6)
Summary
184(1)
Questions
184(2)
Catering Menu Design
Key Terms
186(1)
What You Will Learn in This Chapter
186(1)
Menu and Sales-Presentation Design
186(1)
Sales-Presentation Covers
187(11)
Menu Design Format
198(2)
Layout
200(13)
Typeface
213(5)
Paper and Color
218(1)
Illustration and Graphic Design Copy
218(2)
Copy
220(2)
Summary
222(1)
Questions
222(2)
Catering Beverage Management
Key Terms
224(1)
What You Will Learn from This Chapter
224(1)
Beverage Management
224(2)
Catering Beverage Pricing
226(9)
Catering Beverage Menu Planning
235(1)
Alcohol Service and Liability
236(4)
Summary
240(1)
Endnotes
240(1)
Questions
240(2)
Quality-Service and Standards Training
Key Terms
242(1)
What You Will Learn in This Chapter
242(1)
Quality
242(1)
Establishing Quality
243(4)
Establishing Standards
247(4)
Staffing Levels
251(2)
Training for Quality Standards
253(2)
Summary
255(1)
Questions
256(2)
Managing Catering Equipment
Key Terms
258(1)
What You Will Learn from This Chapter
258(1)
Managing Catering Equipment
258(1)
Front-of-the-House Equipment
259(8)
Back-of-the-House Equipment
267(3)
Rental Equipment
270(2)
Summary
272(1)
Questions
272(3)
Bibliography 275(2)
Index 277

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