NU Learning Resource Center OPAC catalog › Details for: On-Premise catering : Hotels, convention centers, arenas, clubs, and more /

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On-Premise catering : Hotels, convention centers, arenas, clubs, and more / Patti J. Shock, Cheryl Sgovio and John M. Stefanelli

By: Shock, Patti J [author]Contributor(s): Sgovio, Cheryl [co-author] | Stefanelli, John M [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley, c2011Edition: Second EditionDescription: xii, 484 pages ; 24 cmISBN: 9780470551752 Subject(s): CATERERS AND CATERING -- MANAGEMENT -- HANDBOOKS, MANUALS, ETCLOC classification: TX 921 .S56 2011

Contents:

CHAPTER 1 Overview of On-Premise Catering -- CHAPTER 2 Sales and Marketing -- CHAPTER 3 Theme Parties, Weddings, Outdoor Parties, and Special Events -- CHAPTER 4 Meal Functions -- CHAPTER 5 Beverage Functions -- CHAPTER 6 Function Room Selection and Setup -- CHAPTER 7 Production and Service Planning -- CHAPTER 8 Intermediaries and Suppliers -- CHAPTER 9 Staffing -- CHAPTER 10 Financial Controls and Reports -- CHAPTER 11 Working with Other Departments

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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 .S56 2011 (Browse shelf (Opens below))	c.1	Available		NULIB000013015

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Previous								Next
Previous	GC TX 921 .S33 2013 c.2 Catering management /	GC TX 921 .S55 2014 Professional catering : the modern caterer's complete guide to success /	GC TX 921 .S56 2009 A meeting planner's guide to catered events /	GC TX 921 .S56 2011 On-Premise catering : Hotels, convention centers, arenas, clubs, and more /	GC TX 921 .T46 2013 Off-Premise catering management /	GC TX 925 .B76 2008 The Waiter's handbook /	GC TX 925 .G53 2010 The sommelier prep course : an introduction to the wines, beers, and spirits of the world /	Next

Includes index.

CHAPTER 1 Overview of On-Premise Catering --
CHAPTER 2 Sales and Marketing --
CHAPTER 3 Theme Parties, Weddings, Outdoor Parties, and Special Events --
CHAPTER 4 Meal Functions --
CHAPTER 5 Beverage Functions --
CHAPTER 6 Function Room Selection and Setup --
CHAPTER 7 Production and Service Planning --
CHAPTER 8 Intermediaries and Suppliers --
CHAPTER 9 Staffing --
CHAPTER 10 Financial Controls and Reports --
CHAPTER 11 Working with Other Departments

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