Off-Premise Catering Management

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Categories E-Books, Hospitality & Tourism Tags Catering Management Resources, Hotel Management Resources, Off-Premise Catering Management

Off-Premise Catering Management, 3rd Edition

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.

Key Features :

Applications oriented — include many useful forms and checklists throughout the planning and execution stages of the event.
Extended coverage of marketing off-premise catering businesses
Time-management tips
Helpful staff recruiting and training ideas
Creative ways to find unique and exciting catering venues

About the Author

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.