Off-Premise Catering Management

Inbunden, Engelska, 2013

Av Chris Thomas, Bill Hansen, Washington) Thomas, Chris (Professional Writer, Seattle

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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

Utgivningsdatum2013-01-22
Mått193 x 239 x 31 mm
Vikt1 021 g
FormatInbunden
SpråkEngelska
Antal sidor560
Upplaga3
FörlagJohn Wiley & Sons Inc
ISBN9780470889718

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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