Thomas, Chris <br/><br/>
Off-Premise catering management / 
Chris Thomas and Bill Hansen 
 - Third Edition 
 - New Jersey :  John Wiley & Son, Inc.,  c2013 
 - ix, 550 pages ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780470889718 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CATERERS AND CATERING -- MANAGEMENT -- HANDBOOKS, MANUALS, ETC
<br/><br/><label>LC Class. No.: </label>TX 921 .T46 2013