Download e-book for iPad: Catering Management by Nancy Loman Scanlon

By Nancy Loman Scanlon

ISBN-10: 0471429813

ISBN-13: 9780471429814

Catering administration, 3rd variation supplies precise suggestion on the entire an important company elements of on- and off-premise catering. The 3rd variation gains particular new fabric on non-hotel catering operations—such as small enterprise administration and working your individual catering operation. It offers clean info on menu layout and pricing, entire with illustrative menu examples and advice for utilizing software program instruments to create attractive menus.

Show description

Read or Download Catering Management PDF

Similar travel & tourism books

Read e-book online Novel food ingredients for weight control PDF

Weight problems has risen at a virus price in recent times and is expected to turn into a number one preventable explanation for loss of life in lots of international locations within the close to destiny. this crucial assortment, edited through a pace-setter within the box, offers meals pros with crucial information regarding specific parts which are powerful in weight regulate, their construction, use in practical meals and skill to play a job in weight law.

Download e-book for kindle: Managing Coastal Tourism Resorts: A Global Perspective by Sheela Agarwal, Gareth Shaw

This booklet goals to boost a world viewpoint at the administration concerns dealing with coastal motels. It does so by means of drawing on examples from various economies and environments written through key specialists. the key administration topics highlighted contain the techniques of restructuring, makes an attempt to enhance sustainable agendas and environmental problems with constructing inns in delicate parts.

Download e-book for iPad: CTH Food Hygiene, Health and Safety by BPP Learning Media

BPP studying Media is proud to be the reputable writer for CTH. Our CTH research courses give you the ideal tailored studying source for the CTH examinations and also are an invaluable resource of reference and data for these making plans a occupation within the hospitality and tourism industries.

Download e-book for kindle: Tourism Art and Souvenirs: The Material Culture of Tourism by David Hume

This e-book examines the connection among artwork and tourism during the learn of the cloth tradition of tourism: vacationer artwork and souvenirs. It completely examines the way to categorise the fabric tradition of tourism in the discourses of latest artwork and cultural anthropology, and demonstrates that vacationer artwork is a different expression of position and real creative type.

Extra info for Catering Management

Example text

What You Will Learn in This Chapter , Catering operations can be found in a wide range of facilities and business formats. This chapter reviews small independent catering companies handling small numbers of guests to large catering services set up as corporate businesses. This chapter summarizes the ways that catering services are incorporated into foodservice operational styles for full-service restaurants to country clubs and high-end gourmet food stores and delicatessens. The services offered by catering operations are also reviewed.

17 was served on the occasion of a state dinner at the White House. , Strawberry Orange FRUIT PIES Lemon Grapes Coffee and Chocolate Almonds . 16 , PRESIDENT LINCOLN’S INAUGURAL BALL MENU, 1865 (Source: The President’s Cookbook, 1968, p. , ENTREMETS Golde au Champagne Flombiere aux Framboise Pudding Diplomate Cafe Fruits Fromage . 17 , STATE DINNER AT THE WHITE HOUSE (Source: Ziemann and Gilette, The White House Cookbook, 1906, p. 481) 21 22 Chapter One Historical Banqueting . PRESIDENT ULYSSES S.

These revisions were incorporated into menus throughout Europe and America in a variety of formats. Questions The history of American banqueting begins with the feasts of the Native Americans. The menu formats of early colonial American banquets were primarily influenced by England. French cuisine and menu formats initially threaded their way to the colonies via English recipes and customs. The emigration of French royalists during the French Revolution accelerated the assimilation of both French cuisine and menus with American banqueting customs.

Download PDF sample

Catering Management by Nancy Loman Scanlon


by Robert
4.5

Rated 4.60 of 5 – based on 18 votes