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基本説明
Covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more.
Full Description
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.
Contents
Preface vii
Acknowledgments ix
Chapter One Historical Banqueting 1
Chapter Two Styles of Catering Operations 25
Chapter Three Catering Business Development 51
Chapter Four Catering Sales and Marketing and Digital Support 65
Chapter Five Catering-Menu Program 101
Chapter Six Food-and-Beverage Operational Controls 121
Chapter Seven Catering-Menu Pricing and Controls 139
Chapter Eight Catering-Menu Design 161
Chapter Nine Catering Beverage Management 191
Chapter Ten Quality-Service and Standards Training 205
Chapter Eleven Managing Catering Equipment 221
Glossary 239
Endnotes 247
Bibliography 249
Index 251
