Download Catering Management, 3rd Edition.pdf PDF

TitleCatering Management, 3rd Edition.pdf
LanguageEnglish
File Size19.2 MB
Total Pages300
Document Text Contents
Page 299

Q
Quality and guests’ expectations, 244–245
Quality control, 136
Quality service and standards, 243–258

keys to creating, 245–246
Quick-chill method, 139–140

R
Recipes:

beverage, 151, 152
food,

The Churrasco, 142
Poached Chicken Breast Princesse, 143
Steak Caesar Salad, 141

Refrigeration in catering food operation, 270–271
Renaissance European banqueting, 5–6
Rental equipment:

needs, 274
policies, 272
pricing, 273

Reporting forms, 103, 110, 111, 112
Return on investment (ROI), 70

S
Sales mix and contribution to profit, 177–178
Sales mix evaluation in food and beverage control, 147
Sales presentation covers, 187–198
Sales presentation folders:

Ashley Hotel, two-panel presentation, 195
Bellagio Hotel, variation w/graphics, 193
envelope design, 187

ex. of, 191
Flamingo Hilton’s two-panel wedding package design,

197
The Greenbrier’s, classic cover design, 194
horizontal design, 192
Hotel Du Pont, variation w/graphics, 193
Hyatt Regency, simple format cover design, 198
Hyatt Regency, variation w/two-panel, 190
The Inn at Morrow Bay, horizontal fold design, 192
Llangoed Hall, book format, 196
MGM Grand Hotel, 188–189
two-panel cover, 187, 192, 198

ex. of, 188–189
variations of, 190, 192–198

Waldorf-Astoria, classic design, 194
Sales presentation folders, design elements, 186–187
Sanitation and safety in foodservice operations, 269–272
Semi à la carte, 160
Service gap, 247–248
Service recovery process, 248
Service styles:

American, 122, 123
buffet, 122

factors for consideration, 120
French cuisine, 120–121
Russian, 121

ServSafe alcohol program, 241
Single-panel menu, 118, 119–120

examples of, 127
variations on, 118, 121–127

Sotelte, 5
Sous vide, 140
Space planning guidelines, 263
Specialty items, 267
Staffing in catering operations, 253–254
Staffing levels, 253, 254
Staff scheduling report, 103
Standardized recipe, use of in production control, 140
Standards of operating procedures and policies,

246–247
establishing, 249–253

Steak Caesar Salad, 141
Steps in catering service process, 250–252

worksheet, 253
Strategies in sales and marketing, 83
Style or concept in full-service restaurant, 32

T
Table design, 261–262
Table d’hôte, 159–160
Takeout menu, ex. of, 45
Takeout service, 35
Target market, 60–61
Thank you letter, customized ex., 100
The Churrasco, 142
The “Four Ps” of marketing, 80, 83
Theme functions, 268–269
TIPS (Training for Intervention Procedures), 241
Total costs, 167
Total quality service points (TQS), 249
Training and service standards, 243–258
Training cycle, 257
Training for catering employees:

benefits, 256
cycle, ex. of, 257
methods used in, 256
programs and objectives, 255

Trencher, 4
Trends in concept, cuisine and entertainment, 83–92
Two-panel format and variations in sales presentation

folder, 187–198
Tyler, John, influence on White House cuisine, 18–19
Typeface, and use of software programs, 215–219
Typeface, styles of, 216

U
Unit of analysis in market surveys, 62–63

282 Index

Similer Documents