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 caterer's jobincluding 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 you're already in the business or just starting
out, this comprehensive, trustworthy guide offers everything you
need to succeed.