Catering management

목차 (Table of Contents)

• CONTENTS
• PREFACE = xiii
• ACKNOWLEDGMENTS = xv
• 1 Historical Banqueting = 1
• THE BANQUETING HALL = 3
• RENAISSANCE EUROPE = 4
• EIGHTEENTH-CENTURY BANQUETING = 5
• NINETEENTH-CENTURY MENU REVISIONS = 6
• NATIVE AMERICAN FEASTS = 11
• PRESIDENTIAL BANQUETING = 13
• SUMMARY = 23
• ENDNOTES = 24
• 2 Styles of Catering Operations = 25
• FULL-SERVICE RESTAURANTS = 26
• Location = 27
• Customer Profile = 27
• Style or Concept = 28
• Facilities = 28
• Cuisine and Menu = 28
• Off-Premise Catering = 30
• Take-Out = 30
• HOTEL FOOD AND BEVERAGE FACILITIES = 36
• Location = 37
• Customer Profile = 37
• Off-Premise Service = 39
• CATERING HALLS = 39
• Facilities = 41
• Customer Profile = 41
• Off-Premise Catering = 41
• INDEPENDENT CATERERS = 41
• Menu Duplication = 42
• PRIVATE CLUBS = 42
• Location = 44
• Facilities = 44
• Off-Premise catering = 44
• CONTRACT FEEDING = 47
• Facilities = 48
• Customer Profile = 48
• Off-Premise Catering = 48
• CHARCUTERIES AND DELICATESSENS = 48
• Location = 48
• Customer Profile = 49
• Off Premise Catering = 49
• SUMMARY = 49
• 3 Catering Foodservice Development = 53
• DEVELOPING A CATERING BUSINESS = 54
• MARKET SURVEY INFORMATION = 54
• CUSTOMER = 57
• COMPETITION = 57
• ANALYZING THE COMPETITION = 60
• Availability = 60
• Location = 60
• Facilities = 60
• Service = 61
• COMMUNITY = 63
• LABOR = 63
• APPLYING MARKET SURVEY INFORMATION = 64
• SUMMARY = 64
• 4 Catering Menu Program = 67
• MENU FORMATS = 69
• STYLES OF SERVICE = 71
• French Service = 72
• Russian Service = 72
• American Service = 72
• Buffet Service = 73
• PRICE RANGE = 74
• MENU ITEM SELECTION = 75
• CUISINE = 75
• FOOD PRODUCTION = 75
• AWARENESS OF CUSTOMER NEEDS = 78
• SUMMARY = 81
• 5 Catering Menu Pricing and Controls = 83
• COSTS AND PROFIT = 84
• BREAKEVEN ANALYSIS = 85
• MENU PRICING = 86
• Fixed Price or Table d'H$$\hat o$$te = 86
• Mixed Pricing or Semi $$\bprime a$$ la Carte = 86
• Individual Course Pricing or $$\bprime a$$ la Carte = 86
• PACKAGE PRICING = 90
• PRICE RANGE = 95
• CATERING PRICING METHODS = 96
• Actual Cost Method = 98
• Food Cost Percentage Method = 98
• Factor Pricing = 100
• MAINTAINING FOOD COST PERCENTAGES = 100
• Food Cost Review = 101
• Sales Mix and Contribution to Profit = 102
• SUMMARY = 103
• 6 Catering Menu Design = 105
• SALES PRESENTATION COVERS = 106
• MENU DESIGN FORMAT = 118
• LAYOUT = 128
• TYPEFACE = 134
• PAPER AND COLOR = 137
• ILLUSTRATION AND GRAPHIC DESIGN = 139
• COPY = 139
• SUMMARY = 141
• 7 Catering Beverage Management = 143
• BEVERAGE MANAGEMENT = 144
• Nonalcoholic Beverages = 144
• Food and Beverage Mix = 145
• CATERING BEVERAGE PRICING = 145
• Beverage Pricing Method = 148
• Package Pricing = 151
• CATERING BEVERAGE MENU PLANNING = 155
• ALCOHOL SERVICE AND LIABILITY = 158
• SUMMARY = 160
• ENDNOTES = 161
• 8 Food and Beverage Operational Controls = 163
• OPERATIONAL CONTROLS = 164
• PURCHASING CONTROLS = 164
• PRODUCTION CONTROLS = 167
• Ingredients = 168
• Weight and Measure = 168
• Directions = 169
• Yield = 169
• Production Sheet = 170
• Sales Mix Evaluation = 174
• PRESENTATION CONTROLS = 175
• CATERING MENU MEETING = 176
• BEVERAGE CONTROLS = 177
• Standard Recipe = 177
• Purchasing = 178
• Presentation = 180
• SUMMARY = 181
• 9 Catering Computer Management = 183
• MARKETING = 184
• EVENT INFORMATION AND REPORTS = 187
• Purchasing = 187
• Cost Analysis = 187
• Accounts Receivable = 192
• Forecasting = 194
• REPORTING FORMS = 196
• DESKTOP PUBLISHING = 199
• SUMMARY = 200
• 10 Managing Catering Employees = 201
• EMPLOYEE ORGANIZATION = 202
• Catering Sales = 202
• Catering Service = 203
• Catering Food Production = 203
• Catering Beverage Management = 204
• EMPLOYEE MANAGEMENT = 204
• Recruiting = 204
• Hiring = 205
• ORIENTATION AND EVALUATION = 208
• TRAINING = 209
• Training Programs = 210
• Training Methods = 210
• Training Benefits = 211
• Training Cycle = 211
• SUMMARY = 212
• 11 Managing Quality Standards = 213
• QUALITY = 214
• ESTABLISHING QUALITY = 214
• Catering Service = 215
• Service Gaps = 216
• Service Recovery = 217
• ESTABLISHING STANDARDS = 218
• Critical Path of Service = 219
• Banquet Buffet Service = 221
• STAFFING LEVELS = 222
• SUMMARY = 223
• 12 Managing catering Equipment = 225
• FRONT OF THE HOUSE EQUIPMENT = 226
• Tableware = 226
• Serving Pieces = 226
• Buffet Service = 226
• Table Lighting = 227
• Tables and Modular Table Sections = 227
• Chairs = 227
• Linens = 227
• Table Skirting = 227
• Chair Covers = 227
• Dance Floor = 229
• Portable Bars = 229
• Specialty Items = 230
• Props = 230
• The Prop Inventory = 232
• BACK OF THE HOUSE EQUIPMENT = 233
• The Basic Kitchen = 233
• Refrigeration = 234
• Dishwashing = 235
• Waste Removal = 235
• Ice Machines = 235
• SUMMARY = 236
• 13 Catering Marketing = 237
• THE MARKETING CYCLE = 238
• Identify Customer Needs = 239
• Create a Product or Service = 239
• Develop Customer Interest = 239
• Measure Success = 240
• THE MARKETING MIX = 240
• Product = 240
• Place = 240
• Promotion = 242
• Price = 242
• CUISINE, ENTERTAINMENT, AND CONCEPT TRENDS = 242
• PACKAGE PRICING = 248
• Wedding Package Pricing = 252
• Packaging catering Services = 253
• MEASURING CUSTOMER SATISFACTION = 258
• SUMMARY = 259
• ENDNOTE = 259
• Bibliography = 261
• Index = 265