Catering Management

Nancy Loman Scanlon, PhD, has more than thirty-five years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation, Interstate Hotels & Resorts, and Marriott International. She is currently an Associate Professor at the Chaplin School of Hospitality and Tourism Management at Florida International University. Her other books include Marketing by Menu, Restaurant Management, and Quality Restaurant Service Guaranteed.

• Preface viiAcknowledgments ixChapter One Historical Banqueting 1Chapter Two Styles of Catering Operations 25Chapter Three Catering Business Development 51Chapter Four Catering Sales and Marketing and Digital Support 65Chapter Five Catering-Menu Program 101Chapter Six Food-and-Beverage Operational Controls 121Chapter Seven Catering-Menu Pricing and Controls 139Chapter Eight Catering-Menu Design 161Chapter Nine Catering Beverage Management 191Chapter Ten Quality-Service and Standards Training 205Chapter Eleven Managing Catering Equipment 221Glossary 239Endnotes 247Bibliography 249Index 251