Off-Premise Catering Management - Rilegato

Thomas, Chris; Hansen, Bill

Rilegato

ISBN 10: 0470889713 ISBN 13: 9780470889718

Casa editrice: John Wiley & Sons Inc, 2013

Riassunto

The most complete, up-to-date guide available to starting andrunning an off-premise catering business

For nearly two decades, Off-Premise Catering Managementhas been the trusted resource professional and aspiring caterersturn to for guidance on setting up and managing a successfuloff-premise catering business. This comprehensive reference coversevery aspect of the caterer's job, from menu planning, pricing,food and beverage service, equipment, and packing, delivery, andset-up logistics, to legal considerations, financial management,human resources, marketing, sanitation and safety, and more. Thisnew third edition has been completely revised and updated toinclude the latest industry trends and real-life examples.

• New content includes information on "green" catering,contemporary food trends, website development, social mediamarketing, the latest in commercial kitchen equipment and budgetingand accounting software, and much more
• Throughout the book, sample forms, schedules, and checklistsillustrate real-world examples of key catering practices, and StudyQuestions at the end of each chapter help reinforce keyconcepts

Whether you are just starting out, growing your operation, orworking to maintain standards of excellence in analready-successful off-premise catering business, Off-PremiseCatering Management, Third Edition is the only guide you'llneed.

Su questo libro

L'autore

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 BeverageBook and Design and Equipment for Restaurants andFoodservice.

Bill Hansen is a 40-year veteran of the catering industryand the CEO of Bill Hansen Catering in Miami, Florida.

Dalla quarta di copertina

A revised and updated edition of your practical guide tostarting and running an off-premise catering business

For nearly two decades, Off-Premise Catering Managementhas been the most trusted resource for professional and aspiringcaterers who want practical, real-world guidance on setting up andoperating their own business. This comprehensive resource coversevery aspect of the off-premise caterer's job—including menuplanning, pricing, food and beverage service, equipment, packing,delivery, and set-up logistics. It also covers wider businessconsiderations such as legal issues, finances, human resources,marketing, and health and safety regulations.

This newly updated Third Edition includes new content andcoverage on "green" practices, current food trends, the latestequipment, website development, and social media marketing. It alsofeatures an entirely new chapter on beverage service that includesoff-premise bar set-up, contemporary cocktail ingredients, andguidance on selecting the right beers and wines for events.

With a wealth of practical forms, schedules, and checklists toillustrate examples and reinforce key concepts, Off-PremiseCatering Management, Third Edition is an excellent studyresource, as well as an on-the-job reference for practicingcaterers. Whether you're already in the business or just startingout, this comprehensive, trustworthy guide offers everything youneed to succeed.

Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2013
• ISBN 10: 0470889713
• ISBN 13: 9780470889718
• Rilegatura: Copertina rigida
• Lingua: Inglese
• Numero edizione: 3
• Numero di pagine: 550