TY  - BOOK
AU  - Thomas, Chris
AU  - Hansen, Bill
TI  - Off-Premise catering management
SN  - 9780470889718
AV  - TX 921 .T46 2013 
PY  - 2013///
CY  - New Jersey
PB  - John Wiley & Sons, Inc.
KW  - CATERERS AND CATERING -- MANAGEMENT -- HANDBOOKS, MANUALS, ETC
N1  - 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
N2  - 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
ER  -