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

ISBN:

9780471464242

Titre:

Auteur:

Hansen, Bill.

Auteur personnel:

Hansen, Bill.

Édition:

2nd ed.

Informations de publication:

Hoboken, N.J. : Wiley, c2005.

Description physique:

xiv, 433 p. : ill. ; 25 cm.

Contenu:

Ch. 1. Introduction to off-premise catering management -- Ch. 2. Getting started - laws, locations, and contracts -- Ch. 3. Menu planning -- Ch. 4. Beverage service -- Ch. 5. Catering equipment -- Ch. 6. Logistics of off-premise catering -- Ch. 7. Human resources -- Ch. 8. The show -- Ch. 9. Marketing -- Ch. 10. Pricing off-premise catered events -- Ch. 11. Purchasing, receiving, and storing foods -- Ch. 12. Sanitation and safety -- Ch. 13. Accessory services and special requirements -- Ch. 14. Budgeting, accounting, and financial management.

Terme sujet:

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

Auteur ajouté:

Thomas, Chris.

Format:

Livres

Date de publication:

2005

WAIT_PUBINFO:

Hoboken, N.J. : Wiley, c2005.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
642.4 HAN	Book	1	Standard shelving location	Recherche en cours... Inconnu
642.4 HAN	Book	2	Standard shelving location	Recherche en cours... Inconnu

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Résumé

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Notes de l'auteur

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. He has taught catering courses at Florida International University since 1990 and teaches Bill Hansen Catering Boot Camps across the United States.

Chris Thomas is a professional writer who specializes in food and wine topics.

Table des matières

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