Catering management / Nancy Loman Scanlon.

Includes bibliographical references (p. [275]-276) and index.

Contents
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