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On-Premise Catering

On-Premise Catering

Author: Patti J. Shock, John M. Stefanelli, Cheryl Sgovio
Publisher: John Wiley & Sons
ISBN: 1118108876
Pages: 110
Year: 2011-08-15

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition

Author: Patti J. Shock, John M. Stefanelli, Cheryl Sgovio
Publisher: Wiley Global Education
ISBN: 1118513819
Pages: 496
Year: 2011-07-15
To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.
A Meeting Planner's Guide to Catered Events

A Meeting Planner's Guide to Catered Events

Author: Patti J. Shock, John M. Stefanelli
Publisher: John Wiley & Sons
ISBN: 0470124113
Pages: 310
Year: 2008-10-20
Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
International Encyclopedia of Hospitality Management 2nd edition

International Encyclopedia of Hospitality Management 2nd edition

Author: Abraham Pizam
Publisher: Routledge
ISBN: 1136439021
Pages: 738
Year: 2012-06-25
The International Encyclopedia of Hospitality Management is the definitive reference work for any individual studying or working in the hospitality industry. There are 185 Hospitality Management degrees in the UK alone. This new edition updates and significantly revises twenty five per cent of the entries and has an additional twenty new entries. New online material makes it the most up-to-date and accessible hospitality management encyclopedia on the market. It covers all of the relevant issues in the field of hospitality management from a sectoral level (lodging, restaurants/food service, time-share, clubs and events) as well as a functional one (accounting and finance, marketing, strategic management, human resources, information technology and facilities management). Its unique, user-friendly structure enables readers to find exactly the information they require at a glance – whether they require broad detail that takes a more cross-sectional view across each subject field or more focused information that looks closely at specific topics and issues within the hospitality industry today.
International Encyclopedia of Hospitality Management

International Encyclopedia of Hospitality Management

Author: Abraham Pizam
Publisher: Butterworth-Heinemann
ISBN: 1856177149
Pages: 712
Year: 2010
The International Encyclopedia of Hospitality Management is the definitive reference work for any individual studying or working in the hospitality industry. There are 185 Hospitality Management degrees in the UK alone. This new edition updates and significantly revises twenty five per cent of the entries and has an additional twenty new entries. New online material makes it the most up-to-date and accessible hospitality management encyclopedia on the market. It covers all of the relevant issues in the field of hospitality management from a sectoral level (lodging, restaurants/food service, time-share, clubs and events) as well as a functional one (accounting and finance, marketing, strategic management, human resources, information technology and facilities management). Its unique, user-friendly structure enables readers to find exactly the information they require at a glance; whether they require broad detail that takes a more cross-sectional view across each subject field or more focused information that looks closely at specific topics and issues within the hospitality industry today.
Hotel Management and Operations

Hotel Management and Operations

Author: Michael J. O'Fallon, Denney G. Rutherford
Publisher: John Wiley & Sons
ISBN: 0470177144
Pages: 494
Year: 2011
Hotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; “As I See It” and “Day in the Life” commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.
Cool Careers Without College for People Who Love Food

Cool Careers Without College for People Who Love Food

Author: Kerry Hinton
Publisher: The Rosen Publishing Group
ISBN: 0823937879
Pages: 144
Year: 2003-08-01
Explores the job descriptions, education and training requirements, salary, and outlook predictions for fourteen food-related careers that do not require a college education.
International Dictionary of Hospitality Management

International Dictionary of Hospitality Management

Author: Abraham Pizam, Judy Holcomb
Publisher: Routledge
ISBN: 1136394222
Pages: 336
Year: 2010-05-14
The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management. It covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants and Food service * Time-share * Clubs * Events As well as a functional one: * Accounting and Finance * Marketing * Strategic Management * Human Resources * Information Technology * Facilities Management An abridged version of the successful International Encyclopedia of Hospitality Management, its user friendly layout provides readers with quick and concise answers across this diverse area of industry.
Catering Management

Catering Management

Author: Nancy Loman Scanlon
Publisher: John Wiley & Sons
ISBN: 0470073616
Pages: 304
Year: 2007-03-31

Meetings, Expositions, Events, and Conventions

Meetings, Expositions, Events, and Conventions

Author: George G. Fenich
Publisher: Prentice Hall
ISBN: 0133815242
Pages: 320
Year: 2014-12-27
For use in events and convention management courses Experience the World of Meetings, Expositions, Events, and Conventions Meetings, Expositions, Events, and Conventions: An Introduction to the Industry acquaints readers with the burgeoning field of event planning. Constructed with the Delphi method based on the opinions of experts and educators, the text is divided into the most up-to-date and relevant topics of the MEEC world. A comprehensive overview of all aspects of the MEEC industry, the Fourth Edition is the ideal text with which to introduce newcomers to this broad field. The text features case studies and examples that help readers relate the material to a future career in Event Planning, as well as major trends in this fast-growing field.
Introduction to Catering

Introduction to Catering

Author: Stephen B. Shiring, R. William Jardine, Richard J. Mills
Publisher: Cengage Learning
ISBN: 0766816605
Pages: 398
Year: 2001
This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.
Tourism in Russia

Tourism in Russia

Author: Frederic Dimanche, Lidia Andrades
Publisher: Emerald Group Publishing
ISBN: 1785603426
Pages: 448
Year: 2015-09-09
This book addresses tourism as a system, provides essentials of tourism management and marketing, discusses planning and impact management, and proposes strategies and recommendations to improve Russia as an international destination.
Basic Management Accounting for the Hospitality Industry

Basic Management Accounting for the Hospitality Industry

Author: Michael Chibili
Publisher: Routledge
ISBN: 9001867332
Pages: 380
Year: 2016-10-08
"An introduction to the basic management accounting concepts and applications"--Page 4 of cover.
Club manager's guide to private parties and club functions

Club manager's guide to private parties and club functions

Author: Joe Perdue, Rhonda J. Montgomery, John M. Stefanelli
Publisher: John Wiley & Sons Inc
ISBN:
Pages: 318
Year: 1998-04-13
The complete guide to catering private parties and club functions Running parties and other private functions is one of the biggest parts of every club manager's job. Yet, until now there have been no professional guides to on-premises catering geared to the needs of this large and clearly defined area of hospitality. Written by club management professionals, this guide "speaks the language" of club managers everywhere. Focusing exclusively on the practices, terminology, and business demands unique to club catering, it covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines, helpful hints, and rules of thumb on subjects ranging from room selection and setup, meals, and beverages to staffing, member relations, and financial reports--everything the busy professional needs to keep things running smoothly. An outstanding working resource for club managers who want to excel in every aspect of their job, A Club Manager's Guide to Private Parties and Club Functions: * Is the first and only complete guide to catering private club functions * Has been adopted as the official guide for the Club Managers Association of America certification program * Covers all management aspects of catering club functions * Includes valuable tips on marketing to and dealing with club clientele
Business Travel and Tourism

Business Travel and Tourism

Author: John Swarbrooke, Susan Horner
Publisher: Routledge
ISBN: 1136423060
Pages: 384
Year: 2012-05-23
'Business Travel and Tourism' provides a comprehensive, international overview of business tourism from both a theoretical and practical perspective. With the use of case studies from around the world, 'Business Travel and Tourism' explores a broad range of issues, including: * The global business tourism market * The design of business tourism facilities * The role of the destination in business travel and tourism * The social, economic, and environmental impacts of business tourism * The ethical dimension of business tourism * The marketing of business tourism products * The impact of new technologies on the business tourism market * How to organise successful conferences, exhibitions, and incentive travel packages Case studies include Disneyland Paris, Hong Kong, Amsterdam RAI International Exhibition and Congress Centre, Hilton, Page and Moy Marketing, Lufthansa, Air France, and Legoland UK. 'Business Travel and Tourism' is the first text to offer a comprehensive overview of the growing but neglected area of business tourism. With the use of a wide range of up-to-date case studies and major practical exercises to help students to broaden and deepen their understanding of this area of tourism, it is an invaluable text for all students on travel and tourism courses at degree and BTEC/HND level, or those taking tourism options in leisure, business studies, hospitality management or geography.