Hotel Catering

This handbook aims to provide an overview of catering principles and procedures. It describes the organization and administration of hotel catering, food and beverage management, marketing, client relations, staff management, finance and liaison with external organizations.

---

This in-depth handbook for hotel catering staff provides coverage of all generally accepted catering principles and procedures. It discusses the organization and administration of hotel catering and covers the major catering activities - marketing, sales, client relations, food and beverage management, planning, entertainment, and staff and financial controls. The principles and procedures generally accepted in hotel catering are examined, as well as the liaison between hotel catering departments, other internal departments and external organizations.