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Off-Premise catering management / Chris Thomas and Bill Hansen

By: Thomas, Chris [author]Contributor(s): Hansen, Bill [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2013Edition: Third EditionDescription: ix, 550 pages ; 24 cmISBN: 9780470889718Subject(s): CATERERS AND CATERING -- MANAGEMENT -- HANDBOOKS, MANUALS, ETCLOC classification: TX 921 .T46 2013

Contents:

Chapter 1. Introduction to Off-Premise Catering Management -- Chapter 2. Getting Started: Laws, Locations, and Contracts -- Chapter 3. Menu Planning -- Chapter 4. Beverage Service -- Chapter 5. Catering Equipment -- Chapter 6. Logistics for Off-Premise Catering -- Chapter 7. Human Resources -- Chapter 8. The Show -- Chapter 9. Marketing -- Chapter 10. Pricing Off-Premise Catered Events -- Chapter 11. Purchasing, Receiving, and Storing Foods -- Chapter 12. Sanitation and Safety -- Chapter 13. Accessory Services and Special Themes -- Chapter 14. Budgeting, Accounting, and Financial Management

Summary: The most complete, up-to-date guide available to starting and running an off-premise catering business 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.

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 921 .T46 2013 (Browse shelf (Opens below))	c.1	Available		NULIB000013046

Includes index.

Chapter 1. Introduction to Off-Premise Catering Management --
Chapter 2. Getting Started: Laws, Locations, and Contracts --
Chapter 3. Menu Planning --
Chapter 4. Beverage Service --
Chapter 5. Catering Equipment --
Chapter 6. Logistics for Off-Premise Catering --
Chapter 7. Human Resources --
Chapter 8. The Show --
Chapter 9. Marketing --
Chapter 10. Pricing Off-Premise Catered Events --
Chapter 11. Purchasing, Receiving, and Storing Foods --
Chapter 12. Sanitation and Safety --
Chapter 13. Accessory Services and Special Themes --
Chapter 14. Budgeting, Accounting, and Financial Management

The most complete, up-to-date guide available to starting and running an off-premise catering business 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.

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