|
رقم التسجيلة
|
2770
|
|
نوع المادة
|
book
|
|
ردمك
|
0471544183
|
|
رقم الطلب
|
TX943.S546
|
|
المؤلف
|
Shock, Patti J
|
|
العنوان
|
Hotel catering : a handbook for sales and operations / Patti J. Shock, John M. Stefanelli
|
|
بيانات النشر
|
New York: J. Wiley, 1992.
|
|
الوصف المادي
|
xiv, 400 p : 26 cm ; ill
|
|
ملاحظات
|
Includes bibliographical references (p. 381-384) and index
|
|
المحتويات / النص
|
Foreword.
Preface.
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Meal Functions.
Beverage Functions.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Staffing. Financial Controls and Reports.
Working with Other Departments. Glossary.
Appendix.
Index.
|
|
المستخلص
|
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
|
|
المواضيع
|
Caterers and cateringHotels - Food service
|
|
الأسماء المرتبطة
|
Stefanelli, John M
|