3rd Revised edition
By (author) Nancy Loman Scanlon
Catering Management by Nancy Loman Scanlon
Book DescriptionCatering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations-such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
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Book DetailsISBN: 9780471429814
(285mm x 222mm x 22mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 24-Nov-2006
Country of Publication: United States
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Books By Author Nancy Loman Scanlon
Catering Management, Hardback (July 2013)
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more.
Restaurant Management, Paperback (May 1993)» View all books by Nancy Loman Scanlon
Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.
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Author Biography - Nancy Loman Scanlon
NANCY LOMAN SCANLON, PhD, has more than thirty years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation and Interstate Hotels, and as a training consultant for Marriott International and Sheraton Hotels. She is currently Dean of the Culinary Arts and Service Management Division of Paul Smith's College. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.
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