Picture 1 of 1

Stock photo

Off-Premise Catering Management by Thomas, Chris - Picture 1 of 1

Off-Premise Catering Management by Bill Hansen and Chris Thomas (2012, Hardcover)

textbooks_source (37748)

99.2% positive feedback

Price:

$61.45

Free shipping

Estimated delivery Thu, Aug 21 - Tue, Aug 26

Returns:

30 days returns. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.

Condition:

Brand New

Authors : Thomas, Chris.

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100470889713

ISBN-139780470889718

eBay Product ID (ePID)117229301

Product Key Features

Number of Pages560 Pages

LanguageEnglish

Publication NameOff-Premise Catering Management

SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry

Publication Year2012

TypeTextbook

Subject AreaBusiness & Economics

AuthorBill Hansen, Chris Thomas

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight36.1 Oz

Item Length9.4 in

Item Width7.6 in

Additional Product Features

Edition Number3

Intended AudienceCollege Audience

LCCN2011-045250

Dewey Edition23

IllustratedYes

Dewey Decimal642/.4

Table Of ContentPREFACE vii ACKNOWLEDGMENTS ix 1 Introduction to Off -Premise Catering Management 1 2 Getting Started: Laws, Locations, and Contracts 33 3 Menu Planning 67 4 Beverage Service 101 5 Catering Equipment 137 6 Logistics for Off -Premise Catering 183 7 Human Resources 235 8 The Show 285 9 Marketing 317 10 Pricing Off -Premise Catered Events 367 11 Purchasing, Receiving, and Storing Foods 389 12 Sanitation and Safety 417 13 Accessory Services and Special Themes 455 14 Budgeting, Accounting, and Financial Management 491 INDEX 537

SynopsisThe 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., 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. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples., 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. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples. New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need., A revised and updated edition of your practical guide to starting and running an off-premise catering business For nearly two decades, Off-Premise Catering Management has been the most trusted resource for professional and aspiring caterers who want practical, real-world guidance on setting up and operating their own business. This comprehensive resource covers every aspect of the off-premise caterers job including menu planning, pricing, food and beverage service, equipment, packing, delivery, and set-up logistics. It also covers wider business considerations such as legal issues, finances, human resources, marketing, and health and safety regulations. This newly updated Third Edition includes new content and coverage on "green" practices, current food trends, the latest equipment, website development, and social media marketing. It also features an entirely new chapter on beverage service that includes off-premise bar set-up, contemporary cocktail ingredients, and guidance on selecting the right beers and wines for events. With a wealth of practical forms, schedules, and checklists to illustrate examples and reinforce key concepts, Off-Premise Catering Management, Third Edition is an excellent study resource, as well as an on-the-job reference for practicing caterers. Whether youre already in the business or just starting out, this comprehensive, trustworthy guide offers everything you need to succeed.

LC Classification NumberTX921.H36 2013