Catering Menu Management

Nancy Loman Scanlon (Autor)

Buch | Hardcover

256 Seiten

1992
John Wiley & Sons Inc (Verlag)
978-0-471-54615-3 (ISBN)

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Following an introduction to the history of the banqueting menu, this guide explores catering operation styles in a range of venues, from restaurants to fast-food chains and off-premises catering. It covers menu design, pricing, beverage management, computerized food service and other topics.

Historical Banqueting; Styles of Catering Operations; Catering Food Service Development; Catering Menu Program; Catering Menu Pricing and Controls; Catering Beverage Management; Catering Menu Design; Food and Beverage Operational Controls; Computerized Catering Menu Management; Catering Marketing; Bibliography; Index.

Erscheint lt. Verlag	7.7.1992
Zusatzinfo	Illustrations
Verlagsort	New York
Sprache	englisch
Maße	222 x 286 mm
Gewicht	1021 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-54615-1 / 0471546151
ISBN-13	978-0-471-54615-3 / 9780471546153
Zustand	Neuware