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Off-Premise Catering Management

C Thomas
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      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.
      Format: CONTRIBUTORS: C Thomas EAN: 9780470889718 COUNTRY: United States PAGES: WEIGHT: 975 g HEIGHT: 236 cm
      PUBLISHED BY: John Wiley & Sons Inc DATE PUBLISHED: 2013-01-22 CITY: GENRE: BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism WIDTH: 76 cm SPINE:

      Book Themes:

      Management and management techniques, Hotel, hospitality and catering trades

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      CHRIS THOMAS has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice. BILL HANSEN is a 40-year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida.
      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.
      Format: CONTRIBUTORS: C Thomas EAN: 9780470889718 COUNTRY: United States PAGES: WEIGHT: 975 g HEIGHT: 236 cm
      PUBLISHED BY: John Wiley & Sons Inc DATE PUBLISHED: 2013-01-22 CITY: GENRE: BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism WIDTH: 76 cm SPINE:

      Book Themes:

      Management and management techniques, Hotel, hospitality and catering trades

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      CHRIS THOMAS has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice. BILL HANSEN is a 40-year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida.

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