Catering Menu Management

By Nancy Loman Scanlon

Book Overview

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"