Includes bibliographical references (p. [275]-276) and index.
Contents PREFACE ACKNOWLEDGEMENTS Chapter 1 Historical Banqueting KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization THE BANQUET HALL RENAISSANCE EUROPEAN BANQUETING EIGHTEEN CENTURY BANQUETING NINETEENTH CENTURY MENU REVISIONS NATIVE AMERICAN FEASTS THE COLONIAL PERIOD NINETEENTH CENTURY BANQUETING AMERICAN PRESIDENTIAL BANQUETING SUMMARY END OF CHAPTER QUESTIONS Chapter 2 Styles of Catering Operations KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER FULL SERVICE RESTAURANT HOTEL FOOD AND BEVERAGE FACILITIES CATERING HALLS INDEPENDENT CATERERS PRIVATE CLUBS CONTRACT FEEDING GOURMET FOOD SHOPS AND DELICATESSENS SUMMARY END OF CHAPTER QUESTIONS Chapter 3 Catering Food Service Development KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER DEVELOPING A CATERING BUSINESS MARKET SURVEY INFORMATION CUSTOMER COMPETITION ANALYSING THE COMPETITION COMMUNITY LABOR LOCATION FEASISBILITY STATEMENT APPLYING MARKET SURVEY INFORMATION SUMMARY END OF CHAPTER QUESTIONS Chapter 4 Catering sales and Marketing and Computer Software Support KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER THE MARKETING CYCLE THE MARKETING MIX CUISINE, ENTERTAINMENT, AND CONCPET TRENDS MAXIMIZING CATERING REVENUE MANAGEMENT PACKAGING CATERING SERVICE MEASURING CUSTOMER SATISFACTION CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT MARKETING EVENT INFORMATION AND REPORTS REPORTING FORMS DESKTOP PUBLISHING SUMMARY END OF CHAPTER QUESTIONS Chapter 5 Catering Menu Program KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER THE CATERING MENU PROGRAM MENU FORMATS STYLES OF SERVICE PRICE RANGE MENU ITEM SELECTION CUISINE FOOD PRODUCTION SEASONAL MENUS AWARENESS OF CUSTOMER NEEDS SUMMARY END OF CHAPTER QUESTIONS Chapter 6 Food and Beverage Operational Controls KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER OPERATIONAL CONTROLS PURCHASING CONTROLS PRODUCTION CONTROLS PRESENTATION CONTROLS CATERING MENU MEETING BEVERAGE CONTROLS SUMMARY END OF CHAPTER QUESTIONS Chapter 7 Catering Menu Pricing and Controls KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER COST AND PROFIT BREAKEVEN ANALYSIS MENU PRICING PRICE RANGE CATERING PRICING METHODS MAINTAINING FOOD COST PERCENTAGES PACKAGE PRICING SUMMARY END OF CHAPTER QUESTIONS Chapter 8 Catering Menu Design KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER MENU AND SALES PRESENTATION DESIGN SALES PRESENTATION COVERS MENU DESIGN FORMAT LAYOUT TYPEFACE PAPER AND COLOR ILLUSTRATION AND GRAPHIC DESIGN SUMMARY END OF CHAPTER QUESTIONS Chapter 9 Catering Beverage Management KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER BEVERAGE MANAGEMENT CATERING BEVERAGE PRICING CATERING BEVERAGE MENU PLANNING ALCOHOL SERVICE AND LIABILITY SUMMARY END OF CHAPTER QUESTIONS Chapter 10 Quality Service and Standards Training KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER QUALITY ESTABLISHING QUALITY ESTABLISHING STANDARDS STAFFING LEVELS TRAINING FOR QUALITY STANDARDS SUMMARY END OF CHAPTER QUESTIONS Chapter 11 Managing Catering Equipment KEY TERMS WHAT YOU WILL LEARN FROM THIS CHAPTER MANAGING CATERING EQUIPMENT FRONT OF THE HOUSE EQUIPMENT BACK OF THE HOUSE EQUIPMENT RENTAL EQUIPMENT SUMMARY END OF CHAPTER QUESTIONS BIBLIOGRAPHY INDEX