Catering Management

The essential, comprehensive guide to successful catering business management

Catering is more than simply creating and executing a great menu. It's knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.

Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions' sales and profits.

Catering Management also provides basic information on how to:
* Establish a new catering operation or incorporate catering into an existing foodservice business
* Hire and train both service and food production staff
* Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation

NANCY LOMAN SCANLON has over 25 years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation and Interstate Hotels, and as a training consultant to Marriott, Sheraton, and Radisson. She is currently an assistant professor at the Center for Hospitality, Tourism, and Travel Administration at New York University. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.