Questions About This Book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
Nancy Loman Scanlon, PhD, has more than thirty-five years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation, Interstate Hotels & Resorts, and Marriott International. She is currently an Associate Professor at the Chaplin School of Hospitality and Tourism Management at Florida International University. Her other books include Marketing by Menu, Restaurant Management, and Quality Restaurant Service Guaranteed.
Table of Contents
Chapter 1: Historical Banqueting
Chapter 2: Styles of Catering Operations
Chapter 3: Catering Food Service Development
Chapter 4: Catering sales and Marketing and Computer Software Support
Chapter 5: Catering Menu Program
Chapter 6: Food and Beverage Operational Controls
Chapter 7: Catering Menu Pricing and Controls
Chapter 8: Catering Menu Design
Chapter 9: Catering Beverage Management
Chapter 10: Quality Service and Standards Training
Chapter 11: Managing Catering Equipment