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Catering Management Catering Management; Contents; Preface; Chapter 1: Historical Banqueting; Chapter 2: Styles of Catering Operations; Chapter 3: Catering Foodservice Development; Chapter 4: Catering Sales and Marketing and Computer-Software Support; Chapter 5: Catering Menu Program; Chapter 6: Food-and-Beverage Operational Controls; Chapter 7: Catering Menu Pricing and Controls; Chapter 8: Catering Menu Design; Chapter 9: Catering Beverage Management; Chapter 10: Quality-Service and Standards Training; Chapter 11: Managing Catering Equipment; Bibliography; Index. Completely updated with the latest industry practices and guidelines, Covers every aspect of catering, from business management basics to food service and menu design, Written by an expert with more than 35 years of experience in the business, 277 White Street, Buchanan, NY, USA 10511. 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