Off-Premise Catering Management
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- Wiley
More About This Title Off-Premise Catering Management
English
Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.
English
Getting Started—Legalities, Location, and Contracts.
Menu Planning.
Beverage Service.
Equipment.
The Logistics of Off-Premise Catering.
Personnel Management.
The Show.
Marketing Off-Premise Catered Events.
Pricing.
Purchasing, Receiving, and Storing Foods.
Sanitation and Safety Procedures.
Accessory Services, Theme Parties, Kosher Catering, and Weddings.
Budgeting, Accounting, and Financial Management.
Index.
