Catering Management

The comprehensive, fully up–to–date guide to managing yourcatering business

Successful catering involves much more than just creating agreat meal. Running your catering business properly also requiresrobust skills in marketing, cost control and budgeting, andday–to–day business management.

Catering Management, Fourth Edition gives workingprofessionals and aspiring caterers the detailed advice and crucialbusiness skills needed for successful on– and off–premise catering.The book covers all the fundamentals, including styles of cateringoperations, menu design and pricing, food and beverage service,managing staff and equipment, and much more. Updated to reflect thevery latest in a growing field, this new edition covers currenttrends in sustainable practices, digital menu and proposal design,new software and equipment, social networking, online promotions,and on–demand proposal development. With essential managementtechniques that will keep current practitioners on the cutting edgeand expert advice to help kick–start aspiring caterers′ careers,Catering Management is an ideal all–purpose guide to theindustry.

Nancy Loman Scanlon, PhD, has more than thirty–five yearsof experience in the hospitality industry and has worked in foodand beverage management positions with the Hilton HotelsCorporation, Interstate Hotels & Resorts, and MarriottInternational. She is currently an Associate Professor at theChaplin School of Hospitality and Tourism Management at FloridaInternational University. Her other books include Marketing byMenu, Restaurant Management, and Quality Restaurant ServiceGuaranteed.