Search Results for management - Narrowed by: Caterers and catering -- Management.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dmanagement$0026qf$003dSUBJECT$002509Subject$002509Caterers$002band$002bcatering$002b--$002bManagement.$002509Caterers$002band$002bcatering$002b--$002bManagement.$0026ps$003d300$0026st$003dRE?dt=list2024-05-14T04:17:08ZCatering management / Nancy Loman Scanlon.ent://SD_ILS/0/SD_ILS:148652024-05-14T04:17:08Z2024-05-14T04:17:08Zby Scanlon, Nancy Loman.<br/>Call Number 642.4 SCA<br/>Publication Date 2000<br/>Format: Books<br/>Catering management / Nancy Loman Scanlon.ent://SD_ILS/0/SD_ILS:243222024-05-14T04:17:08Z2024-05-14T04:17:08Zby Scanlon, Nancy Loman.<br/>Call Number 642.4 SCA<br/>Publication Date 2007<br/>Format: Books<br/><a href="http://www.loc.gov/catdir/toc/ecip064/2005035006.html">Table of contents only</a><br/>Food and beverage management / Bernard Davis ... [et al]ent://SD_ILS/0/SD_ILS:263692024-05-14T04:17:08Z2024-05-14T04:17:08Zby Davis, Bernard.<br/>Call Number 647.95068 DAV<br/>Publication Date 2008<br/>Format: Books<br/>Hospitality and catering : a closer look / Ursula Jones and Shirley Newton, with Pauline Dixon ; foreword by Prue Leith.ent://SD_ILS/0/SD_ILS:121312024-05-14T04:17:08Z2024-05-14T04:17:08Zby Jones, Ursula.<br/>Call Number 647.95068 JON<br/>Publication Date 1997<br/>Format: Books<br/>Catering service.ent://SD_ILS/0/SD_ILS:111352024-05-14T04:17:08Z2024-05-14T04:17:08Zby Entrepreneur Business Centre.<br/>Call Number 642.40681 CAT<br/>Publication Date 1994<br/>Format: Books<br/>Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.ent://SD_ILS/0/SD_ILS:2845192024-05-14T04:17:08Z2024-05-14T04:17:08Zby Backus, Lisa Lynn, author.<br/>Call Number 642.4 BAC<br/>Publication Date 2017<br/>Summary The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.<br/>Format: Regular print<br/>Catering for an event [digital videorecording] / writer, Simon Garner ; producer/director, Nick Hayward.ent://SD_ILS/0/SD_ILS:196862024-05-14T04:17:08Z2024-05-14T04:17:08Zby Hayward, Nick.<br/>Call Number TR DVD 642.4068 CAT<br/>Publication Date 2004<br/>Summary This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning, presentation, the kitchen, quantities, transporting food, and food storage and handling when outside.<br/>Format: Other<br/>Scientific catering and hotel operating : a guide to the application of industrial methods to catering and hotel professions / by J.J. Morel.ent://SD_ILS/0/SD_ILS:71752024-05-14T04:17:08Z2024-05-14T04:17:08Zby Morel, J. J. (Julian John)<br/>Call Number ARC KLI 642.47 MOR<br/>Publication Date 1957<br/>Format: Books<br/>How many? How much? : the complete guide to hospitality and function logistics / Stephen Ashley with Geoff Connor.ent://SD_ILS/0/SD_ILS:117092024-05-14T04:17:08Z2024-05-14T04:17:08Zby Ashley, Stephen.<br/>Call Number 642.40687 ASH<br/>Publication Date 1998<br/>Format: Books<br/>The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.ent://SD_ILS/0/SD_ILS:158952024-05-14T04:17:08Z2024-05-14T04:17:08Zby Manask, Arthur M.<br/>Call Number 647.95068 MAN<br/>Publication Date 2002<br/>Format: Books<br/>How to manage a successful catering business / Manfred Ketterer.ent://SD_ILS/0/SD_ILS:1581612024-05-14T04:17:08Z2024-05-14T04:17:08Zby Ketterer, Manfred.<br/>Call Number 642.4 KET<br/>Publication Date 1991<br/>Format: Books<br/>Themes, dreams, and schemes : banquet menu ideas, concepts, and thematic experiences / G. Eugene Wigger.ent://SD_ILS/0/SD_ILS:122702024-05-14T04:17:08Z2024-05-14T04:17:08Zby Wigger, G. Eugene.<br/>Call Number 642.4 WIG<br/>Publication Date 1997<br/>Format: Books<br/>Quantity cookery : menu planning and cooking for large numbers / N. Treat and L. Richard.ent://SD_ILS/0/SD_ILS:58232024-05-14T04:17:08Z2024-05-14T04:17:08Zby Treat, Nola.<br/>Call Number ARC 641.577 TRE<br/>Publication Date 1966<br/>Format: Books<br/>Catering : a guide to managing a successful business operation / Bruce Mattel, the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:272062024-05-14T04:17:08Z2024-05-14T04:17:08Zby Mattel, Bruce.<br/>Call Number 642.4 MAT<br/>Publication Date 2008<br/>Summary "Beginning with an overview of the catering profession, this book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business. For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business." "This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0713/2007011322.html">http://www.loc.gov/catdir/toc/ecip0713/2007011322.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0739/2007011322-d.html">http://www.loc.gov/catdir/enhancements/fy0739/2007011322-d.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/enhancements/fy0806/2007011322-b.html">http://www.loc.gov/catdir/enhancements/fy0806/2007011322-b.html</a><br/>