by
Shock, Patti J.
Call Number
642.4
Publication Date
2011
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 décor, 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 décor, 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.
Format:
Electronic Resources
Relevance:
0.0408
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by
Feinstein, Andrew Hale.
Call Number
647.950687 FEI
Publication Date
2007
Format:
Books
Relevance:
54897.5117
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