Catering Menu Management

by Nancy Loman Scanlon

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Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more...

Format:Hardcover

Language:English

ISBN:0471546151

ISBN13:9780471546153

Release Date:May 1992

Publisher:Wiley

Length:256 Pages

Weight:2.05 lbs.

Dimensions:0.9" x 8.8" x 11.3"

Related Subjects

Business Business & Finance Business & Investing Cooking Cooking Education & Reference Holiday Cooking Home Repair Hospitality, Travel & Tourism How-to & Home Improvements

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