Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.

About the Author

Patti Shock, CPCE, CGSP, is the Academic Consultant for The International School of Hospitality, which offers certificate programs in meetings, events and catering - online or in-person.

She is a Professor Emeritus after 28 years at the Harrah College of Hospitality at the University of Nevada, Las Vegas. Prior to that she taught at Georgia State University for 10 years. She is still teaching part-time online for Florida International University and Kennesaw State University.

She has received many awards and honors including being named the first NACE Icon from the National Association for Catering & Events and she was inducted into the Event Industry Council (EIC) Hall of Leaders.

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