Food Service And Catering Management
Author : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 38,50 MB
Release : 2007
Category : Caterers and catering
ISBN : 9788131300671
Author : Arora
Publisher : APH Publishing
Page : 372 pages
File Size : 38,50 MB
Release : 2007
Category : Caterers and catering
ISBN : 9788131300671
Author : Nancy Loman Scanlon
Publisher : LibreDigital
Page : 304 pages
File Size : 26,53 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 : R.K. Malhotra
Publisher :
Page : pages
File Size : 44,1 MB
Release : 2002
Category : Caterers and catering
ISBN : 9788126112609
Author : Chris Thomas
Publisher : John Wiley & Sons
Page : 564 pages
File Size : 45,10 MB
Release : 2012-12-17
Category : Business & Economics
ISBN : 0470889713
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Author : Suriyaprabha Kannan
Publisher :
Page : 100 pages
File Size : 10,4 MB
Release : 2017-01-10
Category :
ISBN : 9783659845338
Author : Dinesh Kumar (Hotel management.)
Publisher :
Page : 280 pages
File Size : 28,73 MB
Release : 2009-01-01
Category : Caterers and catering
ISBN : 9788184551716
Author : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 276 pages
File Size : 38,96 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 : Costas Katsigris
Publisher :
Page : 584 pages
File Size : 30,36 MB
Release : 2005-03-24
Category : Business & Economics
ISBN :
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Author : Bernard Davis
Publisher : Routledge
Page : 581 pages
File Size : 20,9 MB
Release : 2018-01-12
Category : Business & Economics
ISBN : 1317193903
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author : Lendal H. Kotschevar
Publisher : John Wiley & Sons
Page : 146 pages
File Size : 25,33 MB
Release : 2007-08-17
Category : Technology & Engineering
ISBN : 0470140534
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.