Off-Premise Catering Management / Edition 2by Bill Hansen, Chris Thomas
Pub. Date: 01/28/2005
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the… See more details below
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.
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- 7.80(w) x 9.60(h) x 1.12(d)
Table of Contents
Chapter 1: Introduction to Off-Premise Catering Management.
Comparing Off-Premise and On-Premise Catering.
Advantages and Disadvantages of Off-Premise Catering.
Elements of Successful Off-Premise Catering.
Managing an Off-Premise Catering Operation.
Looking Ahead—Catering in the Future.
The Seven Habits of Highly Successful Caterers.
How Does an Off-Premise Caterer Gauge Success?
The Off-Premise Catering Model.
Chapter 2: Getting Started—Laws, Locations, and Contracts.
Local and State Requirements.
Legal Forms of Operation.
The Family-Owned Business.
Finding a Facility.
Selecting a Catering Commissary.
Deposits, Cancellations, and Refunds.
How to Survive a Lawsuit.
Chapter 3: Menu Planning.
Basic Menu Categories.
Dietary and Nutritional Claims.
Types of Menus.
Basic Menu Planning Guidelines.
Computing Food Quantities.
Calculating Food Cost.
Chapter 4: Beverage Service.
State and Local Liquor Laws.
Liquor Laws and Legal Liability.
Responsible Alcohol Service.
An Introduction to Beverages.
Wines of the World—A (Very) Short Course.
Figuring Beverage Quantities.
Basic Drink Recipes for Off-Premise Caterers.
Beverage Stations (Bars).
Chapter 5: Catering Equipment.
Determining Equipment Needs.
Equipping a Catering Commissary.
Basic Commissary Equipment.
Transporting Food and Equipment.
Miscellaneous Other Equipment and Supplies.
Equipment Decisions: To Buy or to Rent?
Dealing with Rental Companies.
Chapter 6: Logistics of Off-Premise Catering.
Scouting Unique Party Locations.
Planning and Designing the Catered Event.
Layout and Design Criteria.
Rental Order Forms and Party Packing Lists.
Food Production Sheets.
Getting the Goods to the Party.
Chapter 7: Human Resources.
Department of Labor–Enforced Laws.
Determining Staff Levels.
Interviewing and Hiring Staff.
Paying Catering Staff.
Orientation and Training.
Discipline and Termination.
The Employee Handbook.
Chapter 8: The Show.
Supervising and Managing.
Setting Up for Meal Service.
Buffets and Food Stations.
Chapter 9: Marketing.
Developing a Marketing Plan.
The Marketing Budget.
The Marketing Plan.
Selling to Shoppers and Buyers.
Closing the Sale.
Chapter 10: Pricing Off-Premise Catered Events.
Pricing for Profit.
Pre-Costing Catered Events.
Pricing a Party.
Service Charges, Gratuities, and Sales Taxes.
Chapter 11: Purchasing, Receiving, and Storing Foods.
Chapter 12: Sanitation and Safety.
Preparing and Serving Food.
Handling Customer Complaints.
Government Agencies and Regulations.
Chapter 13: Accessory Services and Special Requirements.
Themes and Theme Parties.
Kosher Catering and Bar/Bat Mitzvahs.
Weddings and Receptions.
Chapter 14: Budgeting, Accounting, and Financial Management.
Preparing a Budget.
Accounting for Revenue and Expenses.
Chart of Accounts.
Income Statement Summary.
The Income Statement.
The Balance Sheet.
Analyzing Financial Statements.
Computers in Catering.
Credit Card Processing Services.
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