Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000003348962 | TX921.H36 1995 | Open Access Book | Book | Searching... |
Searching... | 30000003348970 | TX921 H36 1995 | Open Access Book | Book | Searching... |
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Summary
Summary
Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.
Author Notes
Bill Hansen is President of Bill Hansen Catering in Miami, Florida, and the founder and CEO of Leading Caterers of America, a Web site that provides resources for caterers and catering customers
Chris Thomas is a professional writer who specializes in food and wine topics
Table of Contents
| Getting Started-Legalities, Location, and Contracts |
| Menu Planning |
| Beverage Service.Equipment |
| The Logistics of Off-Premise Catering |
| Personnel Management |
| The Show |
| Marketing Off-Premise Catered Events |
| Pricing |
| Purchasing, Receiving, and Storing Foods |
| Sanitation and Safety Procedures |
| Accessory Services, Theme Parties, Kosher Catering, and Weddings |
| Budgeting, Accounting, and Financial Management |
| Index |
