Catering Management

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Wiley, Mar 31, 2007 - Business & Economics - 304 pages
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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.

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About the author (2007)

NANCY LOMAN SCANLON, PhD, has more than thirty 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 for Marriott International and Sheraton Hotels. She is currently Dean of the Culinary Arts and Service Management Division of Paul Smith's College. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.

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