Introduction to Catering
| Author | : | |
| Rating | : | 4.68 (902 Votes) |
| Asin | : | 0766816605 |
| Format Type | : | paperback |
| Number of Pages | : | 416 Pages |
| Publish Date | : | 2014-10-07 |
| Language | : | English |
DESCRIPTION:
Chapter 5: Seven Functions of Catering. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 11: "Controlling": The Sixth Catering Function. Chapter 2: The Caterer and the Client. Chapter 6: Planning the Function. Chapter 13: Emerging Business Benchmarks and Conclusions. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 4: Choosing Your Client. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 7: Operations-The Second Catering Functions. . Chapter 10: Implementing: The Fifth Function of Catering. Chapter 12: Understanding Insurance and Legal Issues. Chapter 1: The Catering World: A Many Splendid Thing
Shiring, Sr., is an Associate Professor in the Department of Hospitality Management at Indiana University of Pennsylvania. Stephen B. Dr. Dr. Integrating a unique service learning experiences into his classes, Dr. He served as chairperson of the Department of Hospitality Management for seven years and is a member of the International Coun
Good Book, Clean and nice The book is in good condition. NO bad lines or marks. I have this book for one of my gpa booster courses, introduciton to catering management. Good luck if you are a student.. Great text for Catering Lance K. Mertz Good text for catering. It explains the how and what of catering with good examples and clear instructions. I am experienced at catering and it provides a lot of information that I did not know before.. For academics only This book will give you no direction whatsoever in regards to running a catering book. From a practical implementation perspective, its a waste of paper.
This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.. This practical hands-on text is written by three food service professionals who share their secrets to successful catering. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others