Catering Management
-15%
portes grátis
Catering Management
Scanlon, Nancy Loman
John Wiley and Sons Ltd
11/2006
304
Dura
Inglês
9780471429814
0471429813
15 a 20 dias
948
Catering Management, Third Edition is unique in its comprehensive coverage of on- and off-premises catering. This new edition features additional information on small business management principles. * Combines up-to-date information on menu design and pricing, new business development, and marketing analysis techniques.
PREFACE. ACKNOWLEDGEMENTS. Chapter 1: Historical Banqueting. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization. THE BANQUET HALL. RENAISSANCE EUROPEAN BANQUETING. EIGHTEEN CENTURY BANQUETING. NINETEENTH CENTURY MENU REVISIONS. NATIVE AMERICAN FEASTS. THE COLONIAL PERIOD. NINETEENTH CENTURY BANQUETING. AMERICAN PRESIDENTIAL BANQUETING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 2: Styles of Catering Operations. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. FULL SERVICE RESTAURANT. HOTEL FOOD AND BEVERAGE FACILITIES. CATERING HALLS. INDEPENDENT CATERERS. PRIVATE CLUBS. CONTRACT FEEDING. GOURMET FOOD SHOPS AND DELICATESSENS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 3: Catering Food Service Development. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. DEVELOPING A CATERING BUSINESS. MARKET SURVEY INFORMATION. CUSTOMER. COMPETITION. ANALYSING THE COMPETITION. COMMUNITY. LABOR. LOCATION. FEASISBILITY STATEMENT. APPLYING MARKET SURVEY INFORMATION. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 4: Catering sales and Marketing and Computer Software Support. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. THE MARKETING CYCLE. THE MARKETING MIX. CUISINE, ENTERTAINMENT, AND CONCPET TRENDS. MAXIMIZING CATERING REVENUE MANAGEMENT. PACKAGING CATERING SERVICE. MEASURING CUSTOMER SATISFACTION. CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT. MARKETING. EVENT INFORMATION AND REPORTS. REPORTING FORMS. DESKTOP PUBLISHING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 5: Catering Menu Program. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. THE CATERING MENU PROGRAM. MENU FORMATS. STYLES OF SERVICE. PRICE RANGE. MENU ITEM SELECTION. CUISINE. FOOD PRODUCTION. SEASONAL MENUS. AWARENESS OF CUSTOMER NEEDS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 6: Food and Beverage Operational Controls. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. OPERATIONAL CONTROLS. PURCHASING CONTROLS. PRODUCTION CONTROLS. PRESENTATION CONTROLS. CATERING MENU MEETING. BEVERAGE CONTROLS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 7: Catering Menu Pricing and Controls. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. COST AND PROFIT. BREAKEVEN ANALYSIS. MENU PRICING. PRICE RANGE. CATERING PRICING METHODS. MAINTAINING FOOD COST PERCENTAGES. PACKAGE PRICING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 8: Catering Menu Design. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. MENU AND SALES PRESENTATION DESIGN. SALES PRESENTATION COVERS. MENU DESIGN FORMAT. LAYOUT. TYPEFACE. PAPER AND COLOR. ILLUSTRATION AND GRAPHIC DESIGN. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 9: Catering Beverage Management. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. BEVERAGE MANAGEMENT. CATERING BEVERAGE PRICING. CATERING BEVERAGE MENU PLANNING. ALCOHOL SERVICE AND LIABILITY. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 10: Quality Service and Standards Training. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. QUALITY. ESTABLISHING QUALITY. ESTABLISHING STANDARDS. STAFFING LEVELS. TRAINING FOR QUALITY STANDARDS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 11: Managing Catering Equipment. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. MANAGING CATERING EQUIPMENT. FRONT OF THE HOUSE EQUIPMENT. BACK OF THE HOUSE EQUIPMENT. RENTAL EQUIPMENT. SUMMARY. END OF CHAPTER QUESTIONS. BIBLIOGRAPHY. INDEX.
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Catering Management, Third Edition is unique in its comprehensive coverage of on- and off-premises catering. This new edition features additional information on small business management principles. * Combines up-to-date information on menu design and pricing, new business development, and marketing analysis techniques.
PREFACE. ACKNOWLEDGEMENTS. Chapter 1: Historical Banqueting. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization. THE BANQUET HALL. RENAISSANCE EUROPEAN BANQUETING. EIGHTEEN CENTURY BANQUETING. NINETEENTH CENTURY MENU REVISIONS. NATIVE AMERICAN FEASTS. THE COLONIAL PERIOD. NINETEENTH CENTURY BANQUETING. AMERICAN PRESIDENTIAL BANQUETING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 2: Styles of Catering Operations. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. FULL SERVICE RESTAURANT. HOTEL FOOD AND BEVERAGE FACILITIES. CATERING HALLS. INDEPENDENT CATERERS. PRIVATE CLUBS. CONTRACT FEEDING. GOURMET FOOD SHOPS AND DELICATESSENS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 3: Catering Food Service Development. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. DEVELOPING A CATERING BUSINESS. MARKET SURVEY INFORMATION. CUSTOMER. COMPETITION. ANALYSING THE COMPETITION. COMMUNITY. LABOR. LOCATION. FEASISBILITY STATEMENT. APPLYING MARKET SURVEY INFORMATION. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 4: Catering sales and Marketing and Computer Software Support. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. THE MARKETING CYCLE. THE MARKETING MIX. CUISINE, ENTERTAINMENT, AND CONCPET TRENDS. MAXIMIZING CATERING REVENUE MANAGEMENT. PACKAGING CATERING SERVICE. MEASURING CUSTOMER SATISFACTION. CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT. MARKETING. EVENT INFORMATION AND REPORTS. REPORTING FORMS. DESKTOP PUBLISHING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 5: Catering Menu Program. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. THE CATERING MENU PROGRAM. MENU FORMATS. STYLES OF SERVICE. PRICE RANGE. MENU ITEM SELECTION. CUISINE. FOOD PRODUCTION. SEASONAL MENUS. AWARENESS OF CUSTOMER NEEDS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 6: Food and Beverage Operational Controls. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. OPERATIONAL CONTROLS. PURCHASING CONTROLS. PRODUCTION CONTROLS. PRESENTATION CONTROLS. CATERING MENU MEETING. BEVERAGE CONTROLS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 7: Catering Menu Pricing and Controls. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. COST AND PROFIT. BREAKEVEN ANALYSIS. MENU PRICING. PRICE RANGE. CATERING PRICING METHODS. MAINTAINING FOOD COST PERCENTAGES. PACKAGE PRICING. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 8: Catering Menu Design. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. MENU AND SALES PRESENTATION DESIGN. SALES PRESENTATION COVERS. MENU DESIGN FORMAT. LAYOUT. TYPEFACE. PAPER AND COLOR. ILLUSTRATION AND GRAPHIC DESIGN. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 9: Catering Beverage Management. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. BEVERAGE MANAGEMENT. CATERING BEVERAGE PRICING. CATERING BEVERAGE MENU PLANNING. ALCOHOL SERVICE AND LIABILITY. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 10: Quality Service and Standards Training. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. QUALITY. ESTABLISHING QUALITY. ESTABLISHING STANDARDS. STAFFING LEVELS. TRAINING FOR QUALITY STANDARDS. SUMMARY. END OF CHAPTER QUESTIONS. Chapter 11: Managing Catering Equipment. KEY TERMS. WHAT YOU WILL LEARN FROM THIS CHAPTER. MANAGING CATERING EQUIPMENT. FRONT OF THE HOUSE EQUIPMENT. BACK OF THE HOUSE EQUIPMENT. RENTAL EQUIPMENT. SUMMARY. END OF CHAPTER QUESTIONS. BIBLIOGRAPHY. INDEX.
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