Catering Management, 2nd Edition

By Nancy Loman Scanlon

Book Overview

Catering is the business of providing food (and at times, service) for events, and is currently an area of growth worldwide; driven by an increase in the number of higher-income households and the aging population. In addition, the expansion of the catering market into grocery and convenience stores has dramatically changed the availability of prepared foods for social and business functions. This expanded market of caterers needs updated information on menu design and pricing, new business development, and market analysis. Included in this new edition is information about menu design using computer software programs, the latest trends in cuisine and meal concepts, marketing techniques to assist the caterer with home replacement food business, and new service concepts for special events.

• Format: Hardcover
• Language: English
• ISBN: 0471333271
• ISBN13: 9780471333272
• Release Date: May 2000
• Publisher: Wiley
• Length: 256 Pages
• Weight: 1.95 lbs.
• Dimensions: 11.1" x 0.8" x 8.7"

Customer Reviews

Decent book.

This book gives a brief overview on many different aspects of the catering business. This book was the required text for a class I am in. It does the job.