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Off-Premise catering management / Chris Thomas and Bill Hansen

By: Contributor(s): Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2013Edition: Third EditionDescription: ix, 550 pages ; 24 cmISBN:
  • 9780470889718
Subject(s): LOC 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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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management 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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