Off-premise catering management / Chris Thomas, Bill Hansen.

ISBN:

9780470889718

Title:

Author:

Thomas, Chris, 1956-

Personal Author:

Thomas, Chris, 1956-

Edition:

3rd ed.

Publication Information:

Hoboken, N.J. : Wiley, c2013.

Physical Description:

ix, 550 p. ; 25 cm.

General Note:

Rev. ed. of: Off-premise catering management / Bill Hansen, Chris Thomas. 2005.

Contents:

Machine generated contents note: 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.

Subject Term:

Caterers and catering -- Management -- Handbooks, manuals, etc.

Added Author:

Hansen, Bill.

Format:

Books

Publication Date:

2013

Publication Information:

Hoboken, N.J. : Wiley, c2013.

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Shelf Number	Material Type	Copy	Shelf Location	Status
642.4 THO	Week loan	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

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.

Preface	p. vii
Acknowledgments	p. ix
1 Introduction to Off-Premise Catering Management	p. 1
2 Getting Started: Laws, Locations, and Contracts	p. 33
3 Menu Planning	p. 67
4 Beverage Service	p. 101
5 Catering Equipment	p. 137
6 Logistics for Off-Premise Catering	p. 183
7 Human Resources	p. 235
8 The Show	p. 285
9 Marketing	p. 317
10 Pricing Off-Premise Catered Events	p. 367
11 Purchasing, Receiving, and Storing Foods	p. 389
12 Sanitation and Safety	p. 417
13 Accessory Services and Special Themes	p. 455
14 Budgeting, Accounting, and Financial Management	p. 491
Index	p. 537

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Summary

Summary

Author Notes

Table of Contents