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| Foreword | |
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| Preface | |
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| Acknowledgments | |
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| About the Authors | |
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| What is Catering? | |
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| The Catering World: Types of Catering | |
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| Catering Industry | |
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| Catering Segments | |
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| On-Premise Catering | |
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| Off-Premise Catering | |
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| Exclusive Catering Rights | |
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| On-Premise and Off-Premise Combinations | |
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| Questions Caterers Need to Ask | |
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| Home-Based Caterers | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| The Caterer and the Client | |
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| Why Clients Decide on a Caterer | |
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| Deciding Whether to Take the Event | |
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| Types of Catering | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Establishing the Right Kind of Catering for You | |
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| The Catering Market | |
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| Who is the Caterer? | |
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| Mission Statement or Purpose | |
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| Growing the Business | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Choosing Your Client | |
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| Creating a Customer Base | |
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| Never Stop Learning | |
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| Upgrading the Event | |
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| How the Caterer Provides Protection | |
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| Proposals | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| The Catering Operation | |
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| The Seven Functions of Catering | |
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| First Function: Planning--The Basic Catering Management Function | |
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| Second Function: Operations--Execution of Tasks | |
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| Third Function: Organizing the Event | |
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| Fourth Function: Equipment | |
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| Fifth Function: Implementing | |
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| Sixth Function: Controlling | |
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| Seventh Function: Understanding Insurance and Legal Issues | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Planning--The Basic Catering Management Function | |
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| Planning--The Baic Catering Management Function | |
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| Formulating a Catering Plan | |
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| The Menu: A Tactical Plan | |
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| Planning for a Catering Event | |
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| Barriers to Planning | |
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| Business Plan | |
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| Hazardous Analysis and Critical Control Point Plan | |
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| Seven Principles of HACCP | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Operations--Execution of Tasks | |
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| Operations | |
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| Operational Tasks | |
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| Flow of Food | |
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| Recipes | |
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| Recipe Adjustment | |
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| Convenience Foods | |
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| Speed Scratch Cooking | |
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| Branded Menu Items | |
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| Menus | |
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| Food Preparation | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Organizing the Event | |
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| Organizing | |
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| Purchasing | |
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| Market Intermediaries | |
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| Ordering | |
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| Receiving | |
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| Storage Control | |
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| Inventory Management | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Equipment | |
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| Equipment and Design Considerations | |
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| Utilities | |
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| The Menu | |
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| Workstations | |
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| Style of Service | |
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| Obtaining Equipment | |
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| Storage of Equipment | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Implementing | |
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| Service | |
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| Creating an Employee-Supportive Culture | |
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| Uniforms | |
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| Types of Service Styles | |
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| Service Guidelines | |
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| Room Arrangement | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Controlling | |
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| Control | |
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| Cash Flow | |
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| Pricing the Event | |
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| Professional Service Companies | |
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| The Financial Component | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Understanding Insurance and Legal Issues | |
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| Rewards | |
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| Risk Management | |
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| Insurance Services Office (ISO) | |
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| Informed Consumer | |
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| Selection of Insurance | |
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| Contracts | |
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| Banquet Event Order | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Total Quality Management Operations | |
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| Total Quality Management | |
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| The Management System | |
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| The Relationship Between TQM and Success | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Emerging Benchmarks and Conclusion | |
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| Reinventing the Profession | |
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| Technological Infrastructure | |
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| Communication | |
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| Global Marketplace | |
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| Community Allegiance | |
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| Professional Development | |
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| Conclusion | |
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| Summary | |
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| Review Questions | |
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| Putting It All Together | |
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| Ingredients for Success | |
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| Weights, Measures, and Abbreviations | |
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| Sample Business Plan | |
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| Suggested Web Site Addresses for Interested Caterers | |
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| Glossary | |
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| Index | |