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Catering management

Author: Nancy Loman Scanlon
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2007.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Scanlon, Nancy Loman.
Catering management.
Hoboken, N.J. : John Wiley & Sons, ©2007
(DLC) 2005035006
(OCoLC)62493367
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Nancy Loman Scanlon
ISBN: 9780470073612 0470073616
OCLC Number: 124065772
Description: 1 online resource (xv, 283 pages) : illustrations
Contents: Catering Management Catering Management; Contents; Preface; Chapter 1: Historical Banqueting; Chapter 2: Styles of Catering Operations; Chapter 3: Catering Foodservice 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; Bibliography; Index.
Responsibility: Nancy Loman Scanlon.
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Abstract:

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.

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