Description
Book SynopsisTo succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available,
On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revisedwith up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academicperspective and current real-world
Table of ContentsForeword 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 Staffing 333
Chapter 10 Financial Controls and Reports 353
Chapter 11 Working with Other Departments 393
Glossary 419
Notes 453
Appendix 455
Index 467
