Catering Management

Catering Management
Title Catering Management PDF eBook
Author Nancy Loman Scanlon
Publisher LibreDigital
Pages 304
Release 2007-03-31
Genre Business & Economics
ISBN 9780470073612

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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. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.

Inflight Catering Management

Inflight Catering Management
Title Inflight Catering Management PDF eBook
Author Audrey Carol McCool
Publisher John Wiley & Sons
Pages 456
Release 1995
Genre Business & Economics
ISBN

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The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities

Food Service And Catering Management

Food Service And Catering Management
Title Food Service And Catering Management PDF eBook
Author Arora
Publisher APH Publishing
Pages 372
Release 2007
Genre Caterers and catering
ISBN 9788131300671

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Successful Catering

Successful Catering
Title Successful Catering PDF eBook
Author Sony Bode
Publisher Atlantic Publishing Company
Pages 146
Release 2002
Genre Caterers and catering
ISBN 0910627223

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"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information." -- Amazon.com viewed February 8, 2021.

The Catering Management Handbook

The Catering Management Handbook
Title The Catering Management Handbook PDF eBook
Author Judy Ridgway
Publisher
Pages 246
Release 1994
Genre Caterers and catering
ISBN 9780749409456

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This edition provides an off-the-shelf reference source for business start-ups, updates the knowledge of existing catering managers and should be a useful source of information for anyone aspiring to catering management. The book's many contributors offer information and advice on various topics, and the contents cover in detail: setting up; financial accounts and budgetary control; legal requirements; line management; sales, marketing and public relations; personnel management; property maintenance and waste management; and security.

The Next Frontier of Restaurant Management

The Next Frontier of Restaurant Management
Title The Next Frontier of Restaurant Management PDF eBook
Author Alex M. Susskind
Publisher Cornell University Press
Pages 254
Release 2019-06-15
Genre Business & Economics
ISBN 1501736523

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"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Practical Professional Catering Management

Practical Professional Catering Management
Title Practical Professional Catering Management PDF eBook
Author H. L. Cracknell
Publisher Cengage Learning
Pages 0
Release 2002
Genre Caterers and catering
ISBN 9781861528827

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Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.