On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, Second Edition
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More About This Title On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, Second Edition

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The only complete, in-depth guide to contemporary on-premise catering principles and practices

On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues.

This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more.

Fully updated to keep pace with current industry trends and practicesCovers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controlsIdeal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.

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Patti J. Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.

Cheryl Sgovio, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.

John M. Stefanelli, PhD,is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.

English

Foreword vii

Preface xi

CHAPTER 1 Overview of On-Premise Catering 1

CHAPTER 2 Sales and Marketing 35

CHAPTER 3 Theme Parties, Weddings, Outdoor Parties, and Special Events 109

CHAPTER 4 Meal Functions 145

CHAPTER 5 Beverage Functions 187

CHAPTER 6 Function Room Selection and Setup 221

CHAPTER 7 Production and Service Planning 265

CHAPTER 8 Intermediaries and Suppliers 305

CHAPTER 9 Staffi ng 333

CHAPTER 10 Financial Controls and Reports 353

CHAPTER 11 Working with Other Departments 393

Glossary 419

Notes 453

Appendix 455

Index 467

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