On-Premise Catering is both the definitive catering professional's desk reference and a complete, step-by-step guide for aspiring professionals. From developing a winning proposal to setting up a function space, from pricing meal and beverage functions to staffing an event, it covers all practical aspects of on-premise catering planning, development, implementation, supervision, and follow-up. It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, ...
On-Premise Catering is both the definitive catering professional's desk reference and a complete, step-by-step guide for aspiring professionals. From developing a winning proposal to setting up a function space, from pricing meal and beverage functions to staffing an event, it covers all practical aspects of on-premise catering planning, development, implementation, supervision, and follow-up. It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, handling financial controls and financial reporting, and other critical business issues.
Patti J. Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.
Cheryl Sgovio, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.
John M. Stefanelli, PhD,is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.
Foreword.
Preface.
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Meal Functions.
Beverage Functions.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Staffing.
Financial Controls and Reports.
Working with Other Departments.
Glossary.
Appendix.
Index.
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