Rosalda, Francis Alvin E.  <br/><br/>
Banquet and catering management / 
Francis Alvin E. Rosalda, Angelie Marie L. Vizconde. 
 - 92 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter 1 Historical Banqueting<br/>Chapter 2 Developing a Catering Business<br/>Chapter 3 Styles of Catering Operations<br/>Chapter 4 Catering Sales and Marketing<br/>Chapter 5 Catering Menu Program<br/>Chapter 6 Controls in Operation<br/>Chapter 7 Catering Menu, Pricing and Controls<br/>Chapter 8 Catering Menu Design<br/>Chapter 9 Catering Beverage Management<br/>Chapter 10 Quality-Service and Standards Training<br/>Chapter 11 Managing Catering Equipment  
<br/><br/> 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.   
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9786218179844  
<br/><br/><label>Subjects--Topical Terms: </label>--Management.--Banquets<br/>Caterers and catering.<br/>Food service--Management.
<br/><br/><label>Dewey Class. No.: </label>642.4068 R71   / 2022