{"product_id":"onpremise-catering-9780470551752","title":"OnPremise Catering","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eTo 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, \u003ci\u003eOn-Premise Catering\u003c\/i\u003e 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 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eForeword vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eChapter 1 Overview of On-Premise Catering 1\u003c\/p\u003e \u003cp\u003eChapter 2 Sales and Marketing 35\u003c\/p\u003e \u003cp\u003eChapter 3 Theme Parties, Weddings, Outdoor Parties, and Special Events 109\u003c\/p\u003e \u003cp\u003eChapter 4 Meal Functions 145\u003c\/p\u003e \u003cp\u003eChapter 5 Beverage Functions 187\u003c\/p\u003e \u003cp\u003eChapter 6 Function Room Selection and Setup 221\u003c\/p\u003e \u003cp\u003eChapter 7 Production and Service Planning 265\u003c\/p\u003e \u003cp\u003eChapter 8 Intermediaries and Suppliers 305\u003c\/p\u003e \u003cp\u003eChapter 9 Staffing 333\u003c\/p\u003e \u003cp\u003eChapter 10 Financial Controls and Reports 353\u003c\/p\u003e \u003cp\u003eChapter 11 Working with Other Departments 393\u003c\/p\u003e \u003cp\u003eGlossary 419\u003c\/p\u003e \u003cp\u003eNotes 453\u003c\/p\u003e \u003cp\u003eAppendix 455\u003c\/p\u003e \u003cp\u003eIndex 467 \u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402362986839,"sku":"9780470551752","price":69.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470551752.jpg?v=1730480175","url":"https:\/\/bookcurl.com\/products\/onpremise-catering-9780470551752","provider":"Book Curl","version":"1.0","type":"link"}