Author : Nancy Loman Scanlon
Publisher : LibreDigital
Page : 304 pages
File Size : 33,3 MB
Release : 2007-03-31
Category : Business & Economics
ISBN : 9780470073612
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 : Audrey Carol McCool
Publisher : John Wiley & Sons
Page : 456 pages
File Size : 39,69 MB
Release : 1995
Category : Business & Economics
ISBN :
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
Author : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 31,49 MB
Release : 2007
Category : Caterers and catering
ISBN : 9788131300671
Author : Judy Ridgway
Publisher :
Page : 246 pages
File Size : 37,94 MB
Release : 1994
Category : Caterers and catering
ISBN : 9780749409456
This edition provides an off-the-shelf reference source for business start-ups, updates the knowledge of existing catering managers and should be a useful source of information for anyone aspiring to catering management. The book's many contributors offer information and advice on various topics, and the contents cover in detail: setting up; financial accounts and budgetary control; legal requirements; line management; sales, marketing and public relations; personnel management; property maintenance and waste management; and security.
Author : Alex M. Susskind
Publisher : Cornell University Press
Page : 254 pages
File Size : 13,93 MB
Release : 2019-06-15
Category : Business & Economics
ISBN : 1501736523
The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Author : H. L. Cracknell
Publisher : Cengage Learning
Page : 0 pages
File Size : 45,60 MB
Release : 2002
Category : Caterers and catering
ISBN : 9781861528827
Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.
Author :
Publisher : Poyser
Page : 561 pages
File Size : 43,84 MB
Release : 1999
Category : Caterers and catering
ISBN : 9781901659085
This English-Chinese vocabulary aims to cover all aspects of everyday business usage. Hotels, tourism and the catering industry are featured.
Author : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 276 pages
File Size : 32,26 MB
Release : 2012-12-17
Category : Business & Economics
ISBN : 1118091493
An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the art marketing strategies, including social networking, web promotion, and on-demand proposal development, are also covered.
Author : M. J. Boella
Publisher : Taylor & Francis
Page : 287 pages
File Size : 50,99 MB
Release : 2017-06-26
Category : Business & Economics
ISBN : 1351970968
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Author : Bruce Mattel
Publisher : Wiley
Page : 0 pages
File Size : 16,59 MB
Release : 2008-02-26
Category : Cooking
ISBN : 9780764557989
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
