Includes bibliographical references.

Chapter 1 Historical Banqueting
Chapter 2 Developing a Catering Business
Chapter 3 Styles of Catering Operations
Chapter 4 Catering Sales and Marketing
Chapter 5 Catering Menu Program
Chapter 6 Controls in Operation
Chapter 7 Catering Menu, Pricing and Controls
Chapter 8 Catering Menu Design
Chapter 9 Catering Beverage Management
Chapter 10 Quality-Service and Standards Training
Chapter 11 Managing Catering Equipment

In the food and beverage sector, catering service is one of the most active businesses groups. Catering, as defined by the industry, is the pre-arranged delivery of food and beverages, as opposed to restaurants, where food and beverages are often delivered on demand. This book will discuss the tools needed in operating a catering business from history of banquet, business conceptualization, menu development, market analysis, competition analysis, managing beverage programs, creating packages for the target market, application of technology to the catering business, staff training, and establishing a standard of service quality. This book includes video links and activities to further the knowledge of those who are in and wanted to be in the banquet of catering business.

College of Business and Accountancy Bachelor of Science in Hospitality Management

In English