Catering Management, 3rd Edition

301 Pages·2006·14.61 MB·English

by  Nancy Loman Scanlon

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Catering
Management
. Third Edition ,
NANCY LOMAN SCANLON

John Wiley & Sons, Inc.
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Catering
Management
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Catering
Management
. Third Edition ,
NANCY LOMAN SCANLON

John Wiley & Sons, Inc.
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This book is printed on acid-free paper.
Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted
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Library of Congress Cataloging-in-Publication Data:

Scanlon, Nancy Loman.
Catering management / Nancy Loman Scanlon — 3rd ed.
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-0471-42981-4
IBSN-10: 0-471-42981-3 (cloth)
1. Caterers and catering — Management. I. Title.
TX921.S34 2007
642′.4—dc22
2005035006
Printed in the United States of America
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This edition of Catering Management is dedicated to the memory of one who
lived his dreams and whose life was short but very full. Wayne Smith’s laughter,
friendship, and advice reached out to wherever I was in the world, giving sup-
port and energizing a tired spirit.
This is also dedicated to Diane Hechter, a light in the lives of many. Her life
ended on May 8, 2004, just as she began reaching for her dreams. May we all
have such stars as these in our lives.
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. ,
Contents
Preface xiii
Acknowledgments xv
. Chapter One ,
Historical Banqueting
Key Terms 2
What You Will Learn in This Chapter 2
Introduction—Banqueting: Civilized Customs in Ancient Civilizations 2
The Banqueting Hall 3
Renaissance European Banqueting 5
Eighteenth-Century Banqueting 6
Nineteenth-Century Menu Revisions 7
Native American Feasts 12
The Colonial Period 12
Nineteenth-Century Banqueting 13
American Presidential Banqueting 15
Summary 26
Endnotes 27
Questions 28

. Chapter Two ,
Styles of Catering Operations
Key Terms 30
What You Will Learn in This Chapter 30
Full-Service Restaurants 31
Hotel Food-and-Beverage Facilities 41
Catering Halls 44
Independent Caterers 47
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Contents
Private Clubs 50
Contract Feeding 54
Gourmet Food Shops and Delicatessens 55
Summary 56
Questions 58
. Chapter Three ,
Catering Foodservice Development
Key Terms 60
What You Will Learn from This Chapter 60
Developing a Catering Business 60
Market Survey Information 61
Customer 63
Competition 64
Analyzing the Competition 64
Community 69
Labor 70
Location 70
Applying Market Survey Information 71
Summary 73
Questions 73
. Chapter Four ,
Catering Sales and Marketing and
Computer-Software Support
Key Terms 76

What You Will Learn from This Chapter 76
The Marketing Cycle 77
The Marketing Mix 79
Cusine,Entertainment,and Concept Trends 83
Maximizing Catering Revenue Management 88
Packaging Catering Services 89
Measuring Customer Satisfaction 91
Catering Computer Management and Software Support 92
Summary 112
Endnote 112
Questions 112