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• catalog abstract ""Profitable menu management is the engine driving your entire foodservice operation. Without a well-thought-out, well-structured menu, your catering business is at a standstill. Catering Menu Management is a detailed guide to creating and managing a menu efficiently and professionally. It shows you how effective menu management can help you to identify your target market, give your operation a distinctive and attractive style, and ensure profitability. It is the only book devoted exclusively to this essential topic." "Catering Menu Management explains the many considerations--both food and non-food--that go into catering menu development, shows you the proper way to price, gives you guidance on the ideal food/beverage mix, details the ways in which menu management can ease day-to-day operations, and much more. Catering Menu Management gives you a complete overview of:" "The background and history of catering and banqueting: early banqueting styles, nineteenth century changes, and Presidential banqueting, from Martha Washington to Jacqueline Kennedy;" "Your options in catering operations: advantages and disadvantages of various styles of catering operation, from full service restaurants to independent caterers to delicatessens;" "Marketing: how to identify your target market, develop a customer profile, and investigate your competition;" "Pricing and controls: how to determine profitability, select profitable pricing methods, and maintain successful pricing;" "Beverage management: beverage pricing methods, arriving at the ideal food/beverage mix, and handling customer relations." "In addition, Catering Menu Management gives you a complete rundown on operational controls, with discussions of purchasing standards, basic recipes, the use of a production sheet, and other essential tools for the efficient running of a foodservice operation. And you can find advice on menu design, with information and tips on formats, graphic design, type styles, and how to write powerful, effective copy." "Professional meeting and convention planners, catering managers, chefs, hotel and club managers, foodservice trainers, and special event specialists will find Catering Menu Management a clear and invaluable guide to all aspects of menu management--the key factor in superlative catering."--Jacket.".
• catalog contributor b5016723.
• catalog created "c1992.".
• catalog date "1992".
• catalog date "c1992.".
• catalog dateCopyrighted "c1992.".
• catalog description ""In addition, Catering Menu Management gives you a complete rundown on operational controls, with discussions of purchasing standards, basic recipes, the use of a production sheet, and other essential tools for the efficient running of a foodservice operation. And you can find advice on menu design, with information and tips on formats, graphic design, type styles, and how to write powerful, effective copy." "Professional meeting and convention planners, catering managers, chefs, hotel and club managers, foodservice trainers, and special event specialists will find Catering Menu Management a clear and invaluable guide to all aspects of menu management--the key factor in superlative catering."--Jacket.".
• catalog description ""Profitable menu management is the engine driving your entire foodservice operation. Without a well-thought-out, well-structured menu, your catering business is at a standstill. Catering Menu Management is a detailed guide to creating and managing a menu efficiently and professionally. It shows you how effective menu management can help you to identify your target market, give your operation a distinctive and attractive style, and ensure profitability. It is the only book devoted exclusively to this essential topic." "Catering Menu Management explains the many considerations--both food and non-food--that go into catering menu development, shows you the proper way to price, gives you guidance on the ideal food/beverage mix, details the ways in which menu management can ease day-to-day operations, and much more. Catering Menu Management gives you a complete overview of:" "The background and history of catering and banqueting: early banqueting styles, nineteenth century changes, and Presidential banqueting, from Martha Washington to Jacqueline Kennedy;" "Your options in catering operations: advantages and disadvantages of various styles of catering operation, from full service restaurants to independent caterers to delicatessens;" "Marketing: how to identify your target market, develop a customer profile, and investigate your competition;" "Pricing and controls: how to determine profitability, select profitable pricing methods, and maintain successful pricing;" "Beverage management: beverage pricing methods, arriving at the ideal food/beverage mix, and handling customer relations."".
• catalog description "Includes bibliographical references (p. 229-230) and index.".
• catalog extent "xv, 238 p. :".
• catalog identifier "0471546151 (alk. paper)".
• catalog issued "1992".
• catalog issued "c1992.".
• catalog language "eng".
• catalog publisher "New York : Wiley,".
• catalog subject "642/.4 20".
• catalog subject "Caterers and catering Management.".
• catalog subject "Catering".
• catalog subject "Menus.".
• catalog subject "TX921 .S33 1992".
• catalog title "Catering menu management / Nancy Loman Scanlon.".
• catalog type "text".