Off-premise Catering Management
by Thomas, Chris; Hansen, BillEdition: 3rd
Format: Hardcover
Pub. Date: 2012-12-17
Publisher(s): Wiley
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Summary
The most complete, up-to-date guide available to starting and running an off-premise catering business 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 caterers 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 more Throughout 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 concepts Whether 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 youll need.
Author Biography
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.
Table of Contents
Preface
Acknowledgments
Chapter 1. Introduction to Off-Premise Catering Management
Chapter 2. Getting Started: Laws, Locations, and Contracts
Chapter 3. Menu Planning
Chapter 4. Beverage Service
Chapter 5. Catering Equipment
Chapter 6. Logistics for Off-Premise Catering
Chapter 7. Human Resources
Chapter 8. The Show
Chapter 9. Marketing
Chapter 10. Pricing Off-Premise Catered Events
Chapter 11. Purchasing, Receiving, and Storing Foods
Chapter 12. Sanitation and Safety
Chapter 13. Accessory Services and Special Themes
Chapter 14. Budgeting, Accounting, and Financial Management
Index
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