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Off-Premise Catering Management, 3rd Edition

ISBN: 978-1-118-54861-5

December 2012

560 pages

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Description

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.

About the Author

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.

New to Edition
  • New content includes information on website development, social media marketing, the latest in commercial kitchen equipment, and budgeting and accounting software
  • Information on “green” catering and contemporary food trends
  • New chapter on beverage service that includes off-premise bar set-up, contemporary cocktail ingredients, and guidance on selecting beers and wines for events
Features
  • Applications oriented — include many useful forms and checklists throughout the planning and execution stages of the event.
  • Extended coverage of marketing off-premise catering businesses
  • Time-management tips
  • Helpful staff recruiting and training ideas
  • Creative ways to find unique and exciting catering venues