On-premise catering [electronic resource] : hotels, convention centers, arenas, clubs, and more / Patti J. Shock, John M. Stefanelli, Cheryl Sgovio.

Cover image for On-premise catering [electronic resource] : hotels, convention centers, arenas, clubs, and more / Patti J. Shock, John M. Stefanelli, Cheryl Sgovio.

ISBN:

9781118108895

Title:

On-premise catering [electronic resource] : hotels, convention centers, arenas, clubs, and more / Patti J. Shock, John M. Stefanelli, Cheryl Sgovio.

Author:

Shock, Patti J.

Personal Author:

Shock, Patti J.

Edition:

Second ed.

Publication Information:

Hoboken : Wiley, 2011.

Physical Description:

1 online resource (766 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Contents; Title; Copyright; Foreword; Preface; Chapter 1: Overview of On-Premise Catering; Types of Catering; Types of Caterers; Catering Department Management Functions; Catering Department Objectives; Catering Department Organization; Catering Department Policies; Major Challenges Faced by The Catering Department; Chapter 2: Sales and Marketing; Association Market; Business Market; Smerf Market; Market Classifications; Client Decision Makers; The Marketing Budget; Marketing Research; Options for Determining Prices for Catering Events; Promotion; Sales Procedures; Client Relations

Chapter 3: Theme Parties, Weddings, Outdoor Parties, and Special EventsBudget Considerations; Lights Are Magic; Soundscapes; Moving Decor; Entrance; Props; Fun Food; Weddings; Bar and Bat Mitzvahs; Quinceañera; Outdoor Parties; Chapter 4: Meal Functions; Purpose of The Meal Function; Menu Planning; Truth-in-Menu Guidelines; Menu Pricing; Taxes, Gratuities, Service Charges, and Tips; Types of Meal Functions; Remaining Food; Chapter 5: Beverage Functions; Purpose of The Beverage Function; Menu Planning; Beverage Charges; Types of Beverage Functions; Liquor Laws

Chapter 6: Function Room Selection and SetupAppearance; Location; Utilities; Space Requirements; Nontraditional/Creative Function Space; Planning The Function Room Setup; Cleaning and Maintaining The Function Room; Employee Uniforms; Communication With Function Room Staff; Equipment Inventory; Chapter 7: Production and Service Planning; Production Planning; Service Planning; Catering Safety and Sanitation; Chapter 8: Intermediaries and Suppliers; Providing Other Client Services; Guidelines for Selecting Some Outside Services; Audiovisual; Entertainment; Lighting; Intermediaries

Cooperating With Other FacilitiesChapter 9: Staffing; Employee Recruitment; Orientation; Training; Compensation; Chapter 10: Financial Controls and Reports; Banquet Event Order; Pre-Function Sheet; Change Order; Resume; Catering Contract; Credit Management; Food and Beverage Cost Control; Labor Cost Control; Control of Other Expenses; Computerized Control Procedures; Post-Event Evaluation; Chapter 11: Working with Other Departments; Kitchen; Beverage; Purchasing; Receiving and Storeroom; Housekeeping and Custodial; Banquet and Convention Setup and Service; Facilities; Engineering

Property ManagerSteward; Print Shop; Room Service; Human Resources; Controller; Security; Sales; Front Office; Audiovisual; Recreation; Entertainment; Business Services; Glossary; Appendix; Index

Subject Term:

Caterers and catering -- Handbooks, manuals, etc.

Added Author:

Stefanelli, John M.

Sgovio, Cheryl.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Hoboken : Wiley, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.4	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

The only complete, in-depth guide to contemporary on-premise catering principles and practices

On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, "On-Premise Catering" is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues.

This new "Second Edition" has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern d(r)cor, effective menu writing, catering in stadiums and casinos, and more.Fully updated to keep pace with current industry trends and practicesCovers all aspects of on-premise catering, from food and beverage service, room setup, and d(r)cor, to staffing, marketing, and financial controlsIdeal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field