On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More / Edition 2

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More / Edition 2

by Patti J. Shock, John M. Stefanelli, Cheryl Sgovio
     
 

A comprehensive, contemporary guide to modern on-premise catering principles and practices

To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers.

See more details below

Overview

A comprehensive, contemporary guide to modern on-premise catering principles and practices

To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers. On-Premise Catering is the only complete guide that gives you all the knowledge and skills you need to succeed. This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional's desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events. Written for both professionals and students, On-Premise Catering is a thorough and practical guide to this exciting and dynamic field.

Read More

Product Details

ISBN-13:
9780470551752
Publisher:
Wiley
Publication date:
08/02/2011
Pages:
496
Sales rank:
541,057
Product dimensions:
7.60(w) x 9.20(h) x 1.20(d)

Table of Contents

Foreword 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 SpecialEvents 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 Staffi ng 333

CHAPTER 10 Financial Controls and Reports 353

CHAPTER 11 Working with Other Departments 393

Glossary 419

Notes 453

Appendix 455

Index 467

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >