The essential, comprehensive guide to successful catering business management Catering is more than simply creating and executing a great menu. Its knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions sales and profits. Catering Management also provides basic information on how to:
- Establish a new catering operation or incorporate catering into an existing foodservice business
- Hire and train both service and food production staff
- Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation. --This text refers to the Hardcover edition.
PREFACE.
ACKNOWLEDGEMENTS.
Chapter 1: Historical Banqueting.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization.
THE BANQUET HALL.
RENAISSANCE EUROPEAN BANQUETING.
EIGHTEEN CENTURY BANQUETING.
NINETEENTH CENTURY MENU REVISIONS.
NATIVE AMERICAN FEASTS.
THE COLONIAL PERIOD.
NINETEENTH CENTURY BANQUETING.
AMERICAN PRESIDENTIAL BANQUETING.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 2: Styles of Catering Operations.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
FULL SERVICE RESTAURANT.
HOTEL FOOD AND BEVERAGE FACILITIES.
CATERING HALLS.
INDEPENDENT CATERERS.
PRIVATE CLUBS.
CONTRACT FEEDING.
GOURMET FOOD SHOPS AND DELICATESSENS.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 3: Catering Food Service Development.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
DEVELOPING A CATERING BUSINESS.
MARKET SURVEY INFORMATION.
CUSTOMER.
COMPETITION.
ANALYSING THE COMPETITION.
COMMUNITY.
LABOR.
LOCATION.
FEASISBILITY STATEMENT.
APPLYING MARKET SURVEY INFORMATION.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 4: Catering sales and Marketing and Computer Software Support.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
THE MARKETING CYCLE.
THE MARKETING MIX.
CUISINE, ENTERTAINMENT, AND CONCPET TRENDS.
MAXIMIZING CATERING REVENUE MANAGEMENT.
PACKAGING CATERING SERVICE.
MEASURING CUSTOMER SATISFACTION.
CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT.
MARKETING.
EVENT INFORMATION AND REPORTS.
REPORTING FORMS.
DESKTOP PUBLISHING.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 5: Catering Menu Program.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
THE CATERING MENU PROGRAM.
MENU FORMATS.
STYLES OF SERVICE.
PRICE RANGE.
MENU ITEM SELECTION.
CUISINE.
FOOD PRODUCTION.
SEASONAL MENUS.
AWARENESS OF CUSTOMER NEEDS.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 6: Food and Beverage Operational Controls.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
OPERATIONAL CONTROLS.
PURCHASING CONTROLS.
PRODUCTION CONTROLS.
PRESENTATION CONTROLS.
CATERING MENU MEETING.
BEVERAGE CONTROLS.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 7: Catering Menu Pricing and Controls.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
COST AND PROFIT.
BREAKEVEN ANALYSIS.
MENU PRICING.
PRICE RANGE.
CATERING PRICING METHODS.
MAINTAINING FOOD COST PERCENTAGES.
PACKAGE PRICING.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 8: Catering Menu Design.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
MENU AND SALES PRESENTATION DESIGN.
SALES PRESENTATION COVERS.
MENU DESIGN FORMAT.
LAYOUT.
TYPEFACE.
PAPER AND COLOR.
ILLUSTRATION AND GRAPHIC DESIGN.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 9: Catering Beverage Management.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
BEVERAGE MANAGEMENT.
CATERING BEVERAGE PRICING.
CATERING BEVERAGE MENU PLANNING.
ALCOHOL SERVICE AND LIABILITY.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 10: Quality Service and Standards Training.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
QUALITY.
ESTABLISHING QUALITY.
ESTABLISHING STANDARDS.
STAFFING LEVELS.
TRAINING FOR QUALITY STANDARDS.
SUMMARY.
END OF CHAPTER QUESTIONS.
Chapter 11: Managing Catering Equipment.
KEY TERMS.
WHAT YOU WILL LEARN FROM THIS CHAPTER.
MANAGING CATERING EQUIPMENT.
FRONT OF THE HOUSE EQUIPMENT.
BACK OF THE HOUSE EQUIPMENT.
RENTAL EQUIPMENT.
SUMMARY.
END OF CHAPTER QUESTIONS.
BIBLIOGRAPHY.
INDEX.
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