(Ebook) Catering Management by Nancy Loman Scanlon ISBN 9780471429814, 0471429813

(Ebook) Catering Management by Nancy Loman Scanlon ISBN 9780471429814, 0471429813

Catering services is one of the most dynamic business groups in the food and

beverage industry. By industry definition, catering is the planned service of food

and beverages—in contrast to restaurants, where food and beverages are gener-

ally served on demand. The opportunity for catering services to provide planned

food and beverages is far greater than it is for restaurants. While restaurants are

business units that serve the general public within their operating facilities, cater-

ing services, for the most part, can be provided in any venue, public or private.

Many restaurants offer catering services in addition to on-demand food and bev-

erages. Some foodservice businesses limit themselves to planned food-and

beverage functions. Public and private clubs generally offer catering services to

members and guests in their architectural and landscaped facilities. Unlimited

types of settings, both indoors and out, are used for catering functions. The

number of people who can be served at a catering function range from one to

many, many more—often totaling in the thousands. Global companies such as

ARAMARK and Marriott Sedexho provide planned foodservice to business, indus-

try, government, medical, entertainment, and educational operations. In-flight

foodservice was originated by Bill Marriott in Washington, D.C. While many air-

lines current sell food in flight as a cost-reduction measure, this trend is new and

perhaps temporary.