Food Service And Catering Management
Author: Arora
Publisher: APH Publishing
Published: 2007
Total Pages: 372
ISBN-13: 9788131300671
DOWNLOAD EBOOK →Lanterna Rally
eBook PDF Download Digital Library
Catering Management
Author: Nancy Loman Scanlon
Publisher: LibreDigital
Published: 2007-03-31
Total Pages: 304
ISBN-13: 9780470073612
DOWNLOAD EBOOK →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
Author: Audrey Carol McCool
Publisher: John Wiley & Sons
Published: 1995
Total Pages: 456
ISBN-13:
DOWNLOAD EBOOK →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
Author: Dinesh Kumar (Hotel management.)
Publisher:
Published: 2009-01-01
Total Pages: 280
ISBN-13: 9788184551716
DOWNLOAD EBOOK →Off-Premise Catering Management
Author: Chris Thomas
Publisher: John Wiley & Sons
Published: 2012-12-17
Total Pages: 564
ISBN-13: 0470889713
DOWNLOAD EBOOK →For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Food and Beverage Management
Author: Bernard Davis
Publisher: Routledge
Published: 2013-01-11
Total Pages: 412
ISBN-13: 1136001220
DOWNLOAD EBOOK →This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food Service and Catering Management
Author: R.K. Malhotra
Publisher:
Published: 2002
Total Pages:
ISBN-13: 9788126112609
DOWNLOAD EBOOK →Management by Menu
Author: Lendal Henry Kotschevar
Publisher: Educational Foundation of the National Restaurant Association
Published: 1994
Total Pages: 404
ISBN-13: 9780915452736
DOWNLOAD EBOOK →This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Study Guide to accompany Management by Menu, 4e
Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
Published: 2007-08-17
Total Pages: 146
ISBN-13: 0470140534
DOWNLOAD EBOOK →Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.
Catering Management
Author: Nancy Loman Scanlon
Publisher: John Wiley & Sons
Published: 2012-12-17
Total Pages: 276
ISBN-13: 1118091493
DOWNLOAD EBOOK →An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.
