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Catering management

Author: Nancy Loman Scanlon
Publisher: New York : Wiley, ©2000.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:
Provides guidance on various aspects of the catering business including styles of operation, food-service development, menu pricing and controls, menu design, managing employees, managing equipment, marketing, and other related topics.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Nancy Loman Scanlon
ISBN: 0471333271 9780471333272
OCLC Number: 43648746
Notes: Revised edition of: Catering menu management, c1992.
Description: xiv, 269 pages : illustrations ; 29 cm
Contents: Historical Banqueting --
Styles of Catering Operations --
Catering Foodservice Development --
Catering Menu Program --
Catering Menu Pricing and Controls --
Catering Menu Design --
Catering Beverage Management --
Food and Beverage Operational Controls --
Catering Computer Management --
Managing Catering Employees --
Managing Quality Standards --
Managing Catering Equipment --
Catering Marketing.
Responsibility: Nancy Loman Scanlon.
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Abstract:

With information on computerized menu design and pricing, new business development, and market analysis, this new edition includes trends in cuisine and meal concepts, marketing techniques to assist  Read more...

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