Off-Premise Catering Management

Hardcover | December 17, 2012

byChris Thomas

not yet rated|write a review
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.

Pricing and Purchase Info

$99.92 online
$114.95 list price (save 13%)
In stock online
Ships free on orders over $25
Prices may vary. why?
Please call ahead to confirm inventory.

From the Publisher

The most complete, up-to-date guide available to starting and running an off-premise catering businessFor 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 ref...

From the Jacket

A revised and updated edition of your practical guide to starting and running an off-premise catering businessFor 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 comp...

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 Cater...

other books by Chris Thomas

Typhoon Wings Of 2nd Taf 1943-45
Typhoon Wings Of 2nd Taf 1943-45

Paperback|Sep 21 2010

$25.95

Design and Equipment for Restaurants and Foodservice: A Management View
Design and Equipment for Restaurants and Foodservice: A...

Hardcover|Sep 23 2013

$118.70 online$119.95list price
Humane Pressure Point Self-Defense: Dillman Pressure Point Method For Law Enforcement, Medical…
Humane Pressure Point Self-Defense: Dillman Pressure Po...

Paperback|Jan 1 2002

$27.41 online$31.95list price(save 14%)
see all books by Chris Thomas
Format:HardcoverDimensions:560 pages, 9.27 × 7.76 × 1.35 inPublished:December 17, 2012Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0470889713

ISBN - 13:9780470889718

Look for similar items by category:

Customer Reviews of Off-Premise Catering Management

Reviews

Extra Content

Table of Contents

Preface

Acknowledgments

Chapter 1. Introduction to Off-Premise Catering Management

Chapter 2. Getting Started: Laws, Locations, and Contracts

Chapter 3. Menu Planning

Chapter 4. Beverage Service

Chapter 5. Catering Equipment

Chapter 6. Logistics for Off-Premise Catering

Chapter 7. Human Resources

Chapter 8. The Show

Chapter 9. Marketing

Chapter 10. Pricing Off-Premise Catered Events

Chapter 11. Purchasing, Receiving, and Storing Foods

Chapter 12. Sanitation and Safety

Chapter 13. Accessory Services and Special Themes

Chapter 14. Budgeting, Accounting, and Financial Management

Index