Off Premise Catering Management 3rd Edition by Chris Thomas ,Bill Hansen ISBN 0470889713 978-0470889718

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Product details: 

ISBN 10:0470889713

ISBN 13:978-0470889718 

Author:Chris Thomas ,Bill Hansen

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.

Table of contents: 

1. Introduction to Off-Premise Catering Management

2. Getting Started: Laws, Locations, and Contracts

3. Menu Planning

4. Beverage Service

5. Catering Equipment

6. Logistics for Off-Premise Catering

7. Human Resources

8. The Show

9. Marketing

10. Pricing Off-Premise Catered Events

11. Purchasing, Receiving, and Storing Foods

12. Sanitation and Safety

13. Accessory Services and Special Themes

14. Budgeting, Accounting, and Financial Management

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Tags: Chris Thomas, Bill Hansen, Catering, Management