Off-Premise Catering Management

Inbunden, Engelska, 2013

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Beskrivning

For 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.

Produktinformation

Utgivningsdatum:2013-01-22
Mått:193 x 239 x 31 mm
Vikt:1 021 g
Format:Inbunden
Språk:Engelska
Antal sidor:560
Upplaga:3
Förlag:John Wiley & Sons Inc
ISBN:9780470889718

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Mer om författaren

CHRIS THOMAS has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice.BILL HANSEN is a 40-year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida.

Innehållsförteckning

PREFACE viiACKNOWLEDGMENTS ix1 Introduction to Off -Premise Catering Management 12 Getting Started: Laws, Locations, and Contracts 333 Menu Planning 674 Beverage Service 1015 Catering Equipment 1376 Logistics for Off -Premise Catering 1837 Human Resources 2358 The Show 2859 Marketing 31710 Pricing Off -Premise Catered Events 36711 Purchasing, Receiving, and Storing Foods 38912 Sanitation and Safety 41713 Accessory Services and Special Themes 45514 Budgeting, Accounting, and Financial Management 491INDEX 537