Off-Premise Catering Management / Edition 2

Hardcover (Print)
Rent
Rent from BN.com
$20.40
(Save 75%)
Est. Return Date: 09/26/2014
Buy Used
Buy Used from BN.com
$51.62
(Save 37%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $1.99
Usually ships in 1-2 business days
(Save 97%)
Other sellers (Hardcover)
  • All (23) from $1.99   
  • New (6) from $5.81   
  • Used (17) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$5.81
Seller since 2008

Feedback rating:

(4415)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
0471464244 SHIPS WITHIN 24 HOURS!! (SAME BUSINESS DAY) GREAT BOOK!!

Ships from: BAY SHORE, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$6.11
Seller since 2005

Feedback rating:

(119)

Condition: New
1/20/2005 Hardcover New NEW. Pages are clean and binding is secure. Cover is in good condition. Orders packed carefully and shipped daily with tracking # emailed to you. ... Canadian and international orders welcomed! Read more Show Less

Ships from: Pittsburgh, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$47.98
Seller since 2008

Feedback rating:

(279)

Condition: New
0471464244 New item in stock, may show minimal wear from storage. No remainder mark. I ship daily and provide tracking! 100% Money Back Guarantee!

Ships from: FORT MYERS, FL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$50.00
Seller since 2014

Feedback rating:

(149)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
$66.22
Seller since 2005

Feedback rating:

(368)

Condition: New
Hoboken, NJ 2005 Hardcover 2nd Edition New Book Book is New, Crisp Pages! Excellent condition. Multiple copies available this title. Quantity Available: 10. Shipped Weight: ... Under 1 kilo. ISBN: 0471464244. ISBN/EAN: 9780471464242. Inventory No: 1560782598. Read more Show Less

Ships from: Burgin, KY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$66.22
Seller since 2010

Feedback rating:

(6)

Condition: New
Multiple copies available this title. Book is New, Crisp Pages! Excellent condition. Quantity Available: 10. ISBN: 0471464244. ISBN/EAN: 9780471464242. Inventory No: 1560782598. ... 2nd Edition. Read more Show Less

Ships from: Burgin, KY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by

Overview

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.
Read More Show Less

Product Details

  • ISBN-13: 9780471464242
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/28/2005
  • Edition description: REV
  • Edition number: 2
  • Pages: 448
  • Product dimensions: 7.80 (w) x 9.60 (h) x 1.12 (d)

Meet the Author

Bill Hansen is President of Bill Hansen Catering in Miami, Florida, and the founder and CEO of Leading Caterers of America, a Web site that provides resources for caterers and catering customers. He has taught catering courses at Florida International University since 1990 and teaches Bill Hansen Catering Boot Camps across the United States.

Chris Thomas is a professional writer who specializes in food and wine topics.

Read More Show Less

Table of Contents

Preface.

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.

Personal Management.

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.

Conclusion.

Chapter 2: Getting StartedLaws, Locations, and Contracts.

Local and State Requirements.

Federal Requirements.

Legal Forms of Operation.

The Family-Owned Business.

Finding a Facility.

Selecting a Catering Commissary.

Funding Alternatives.

Catering Contracts.

Deposits, Cancellations, and Refunds.

Deposit Policy.

How to Survive a Lawsuit.

Conclusion.

Chapter 3: Menu Planning.

Planning Principles.

Basic Menu Categories.

Catering Menus.

Dietary and Nutritional Claims.

Types of Menus.

Basic Menu Planning Guidelines.

Food Presentation.

Culinary Trends.

Computing Food Quantities.

Calculating Food Cost.

Leftovers.

Conclusion.

Chapter 4: Beverage Service.

State and Local Liquor Laws.

Liquor Laws and Legal Liability.

Responsible Alcohol Service.

An Introduction to Beverages.

Appellation Systems.

Wines of the World—A (Very) Short Course.

Beer.

Water.

Soft Drinks.

Figuring Beverage Quantities.

Basic Drink Recipes for Off-Premise Caterers.

Beverage Stations (Bars).

Conclusion.

Chapter 5: Catering Equipment.

Determining Equipment Needs.

Equipping a Catering Commissary.

Basic Commissary Equipment.

Transporting Food and Equipment.

Back-of-the-House Equipment.

Front-of-the-House Equipment.

Miscellaneous Other Equipment and Supplies.

Equipment Decisions: To Buy or to Rent?

Dealing with Rental Companies.

Effective Purchasing.

Equipment Trends.

Conclusion.

Chapter 6: Logistics of Off-Premise Catering.

Scouting Unique Party Locations.

Site Inspections.

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.

Conclusion.

Chapter 7: Human Resources.

Federal Laws.

Department of Labor–Enforced Laws.

EEOC-Enforced Laws.

State-Enforced Laws.

Determining Staff Levels.

Recruiting Workers.

Interviewing and Hiring Staff.

Paying Catering Staff.

Employee Benefits.

Orientation and Training.

Motivating Workers.

Employee Turnover.

Performance Reviews.

Discipline and Termination.

The Employee Handbook.

Conclusion.

Chapter 8: The Show.

Supervising and Managing.

Setting Up for Meal Service.

Serving Procedures.

Buffets and Food Stations.

Handling Complaints.

Conclusion.

Chapter 9: Marketing.

Catering Markets.

Developing a Marketing Plan.

The Marketing Budget.

Marketing Tools.

The Marketing Plan.

Selling to Shoppers and Buyers.

Closing the Sale.

Conclusion.

Chapter 10: Pricing Off-Premise Catered Events.

Pricing for Profit.

Pre-Costing Catered Events.

Pricing Food.

Pricing Labor.

Pricing a Party.

Service Charges, Gratuities, and Sales Taxes.

Conclusion.

Chapter 11: Purchasing, Receiving, and Storing Foods.

Purchasing.

Receiving.

Storage.

Payment Policies.

Conclusion.

Chapter 12: Sanitation and Safety.

Food Storage.

Preparing and Serving Food.

Handling Customer Complaints.

On-the-Job Safety.

Government Agencies and Regulations.

Security Procedures.

Insurance Coverage.

Conclusion.

Chapter 13: Accessory Services and Special Requirements.

Accessory Services.

Themes and Theme Parties.

Kosher Catering and Bar/Bat Mitzvahs.

Weddings and Receptions.

Conclusion.

Chapter 14: Budgeting, Accounting, and Financial Management.

Preparing a Budget.

Start-Up Expenses.

Cash Budgets.

Break-Even Points.

Accounting for Revenue and Expenses.

Chart of Accounts.

Income Statement Summary.

The Income Statement.

The Balance Sheet.

Analyzing Financial Statements.

Controlling Costs.

Computers in Catering.

Managing Money.

Credit Card Processing Services.

Federal Taxes.

Conclusion.

Index.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)