Off-Premise Catering Management

Chris Thomas (Professional Writer, Seattle, Washington), Bill Hansen

$219.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

John Wiley & Sons Inc
22 January 2013

Management & management techniques; Hotel & catering trades

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.

By: Chris Thomas (Professional Writer Seattle Washington), Bill Hansen
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 3rd edition
Dimensions: Height: 239mm, Width: 193mm, Spine: 31mm
Weight: 1.021kg
ISBN: 9780470889718
ISBN 10: 0470889713
Pages: 560
Publication Date: 22 January 2013
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

PREFACE vii ACKNOWLEDGMENTS ix 1 Introduction to Off -Premise Catering Management 1 2 Getting Started: Laws, Locations, and Contracts 33 3 Menu Planning 67 4 Beverage Service 101 5 Catering Equipment 137 6 Logistics for Off -Premise Catering 183 7 Human Resources 235 8 The Show 285 9 Marketing 317 10 Pricing Off -Premise Catered Events 367 11 Purchasing, Receiving, and Storing Foods 389 12 Sanitation and Safety 417 13 Accessory Services and Special Themes 455 14 Budgeting, Accounting, and Financial Management 491 INDEX 537

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 Catering in Miami, Florida.

WIN $150 GIFT VOUCHERS: ALADDIN'S GOLD

Off-Premise Catering Management

Chris Thomas (Professional Writer, Seattle, Washington), Bill Hansen

$219.95

Hardback

See Also

Contact Abbeys

Contact Galaxy

Contact Language

Contact Us

About ABBEY'S