Catering Management 3rd Edition by Nancy Loman Scanlon

The updated, comprehensive guide to successful catering business management. In addition to creating and executing a great menu, successful catering also takes know-how for marketing your business, keeping costs in line, and ensuring the entire operation runs smoothly.

A must-have, single resource for anyone interested in catering, Catering Management, Third Edition also gives guidance on how to: - Use software to improve food management, scheduling, and invoicing - Hire and train both service and food production staff - Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation

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