Download Catering Management, 3rd Edition by Nancy Loman Scanlon PDF

By Nancy Loman Scanlon

Catering administration, 3rd variation provides particular suggestion on all of the the most important enterprise features of on- and off-premise catering. The 3rd variation positive factors certain new fabric on non-hotel catering operations--such as small company administration and operating your personal catering operation.

content material: Catering administration Catering administration; Contents; Preface; bankruptcy 1: old Banqueting; bankruptcy 2: kinds of Catering Operations; bankruptcy three: Catering Foodservice improvement; bankruptcy four: Catering revenues and advertising and Computer-Software help; bankruptcy five: Catering Menu software; bankruptcy 6: Food-and-Beverage Operational Controls; bankruptcy 7: Catering Menu Pricing and Controls; bankruptcy eight: Catering Menu layout; bankruptcy nine: Catering Beverage administration; bankruptcy 10: Quality-Service and criteria education; bankruptcy eleven: dealing with Catering gear; Bibliography; Index.
summary: Catering administration, 3rd version provides distinctive suggestion on the entire an important enterprise facets of on- and off-premise catering. The 3rd version positive aspects particular new fabric on non-hotel catering operations--such as small enterprise administration and working your personal catering operation

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Additional info for Catering Management, 3rd Edition

Sample text

The third course, not listed here, was offered after the tablecloth was removed. Decanters of port, cheeses, nuts, and fruit were placed on the table. Menus from the period indicate the diversity and availability of food products in the mid-Atlantic region as well as Washington’s eagerness to present them to his guests. The food served at the President’s table from 1789 to the end of Washington’s second term in 1797 indicates the new nation’s dependence on the land. Game fowl, meats, plantation-grown fruits and vegetables, fish from local rivers or the Atlantic reveal the abundance of the land.

Small private parties are often incorporated into the general dining-room setting. Large parties must, 9/26/06 2:10 PM Page 33 Full-Service Restaurants . qxd 9/26/06 34 2:10 PM Page 34 Chapter Two Styles of Catering Operations however, be given facilities separate from the general public. 1 outlines flexible catering space for a full-service restaurant operation. This restaurant has a private dining room and bar facility with a dance floor that can also be used for additional restaurant seating during busy periods and holidays.

How did the dining customs of Greek and Roman societies influence contemporary menus and food items? 2. In what period of history did the three-course banqueting menu become established? 3. What historical references and meals can be used to identify food preparation styles, dining customs, and methods of service? 4. Identify food items from the historical menus that are offered on contemporary restaurant and catering menus. 5. Identify the similarities in the contributions of Thomas Jefferson and Jacqueline Kennedy to the development of banquet menus and services in the White House.

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