Lecture Hotel management and operations (5th Edition): Chapter 9.6 - Michael J. O'Fallon, Denney G. Rutherford
Lecture Hotel management and operations (5th Edition): Chapter 9.6 - Michael J. O'Fallon, Denney G. Rutherford
Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally.