Hotel catering
Subtitle: a handbook for sales and operations
By: Patti J. Shock, John M. Stefanelli.
Contributors: Stefanelli, John M.
Publisher: J. Wiley
Published: 1992
Place of publication: New York
Language: eng
Number of pages: 400
Subjects: Caterers and catering.; Hotels -- Food service.
Description: "On-premises catering is one of the fastest-growing and most profitable segments of the food and beverage industry. In fact, growth has been so rapid that there is actually a shortage of hotel catering executives armed with the organizational, social, and business skills required by this exciting and exacting field." "Following an enlightening overview discussion, the book provides specific and detailed information on how to plan, develop, implement, supervise, and follow up on a catering assignment. Topics discussed include marketing, client relations, working with other departments, meal functions, beverage functions, service planning and staffing, and financial controls and reports." "Structured for easy reference and offering an in-depth, comprehensive source of established catering principles and practices, Hotel Catering is an ideal reference for both professional caterers and students."--Jacket.
Notes: Includes bibliographical references (p. 381-384) and index.