Off-Premise Catering Management

ISBN-10: 0470889713
ISBN-13: 9780470889718
Edition: 3rd 2013
Authors: Chris Thomas
List price: $164.99 Buy it from $33.76 Rent it from $19.95
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Description: The most complete, up-to-date guide available to starting and running an off-premise catering businessFor nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on  More...

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Book details

List price: $164.99
Edition: 3rd
Copyright year: 2013
Publisher: John Wiley & Sons, Limited
Publication date: 1/22/2013
Binding: Hardcover
Pages: 560
Size: 7.75" wide x 9.50" long x 1.50" tall
Weight: 2.684
Language: English

The most complete, up-to-date guide available to starting and running an off-premise catering businessFor nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much moreThroughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key conceptsWhether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need.

Preface
Acknowledgments
Introduction to Off-Premise Catering Management
Getting Started: Laws, Locations, and Contracts
Menu Planning
Beverage Service
Catering Equipment
Logistics for Off-Premise Catering
Human Resources
The Show
Marketing
Pricing Off-Premise Catered Events
Purchasing, Receiving, and Storing Foods
Sanitation and Safety
Accessory Services and Special Themes
Budgeting, Accounting, and Financial Management
Index

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