Successful Catering: Managing the Catering Operation for Maximum Profit (The Food Service Professional Guide to Series #12)

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Overview

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

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More About This Book

Overview

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won’t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You’ll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Product Details

  • ISBN-13: 9780910627221
  • Publisher: Atlantic Publishing Company FL
  • Publication date: 3/9/2003
  • Pages: 144
  • Sales rank: 578,848
  • Series: Food Service Professionals Guide To Series , #12
  • Product dimensions: 5.00 (w) x 7.80 (h) x 0.60 (d)

Table of Contents

Introduction
1. Getting Started
How Profitable Can Catering Be? 9
Are You "Born" for Catering? 10
Catering Potential in Your Community 13
Choosing a Name 14
Insurance Requirements 17
2. Types of Catering
The Pros and Cons of Home-Based Catering 21
Off-Premises Catering 23
On-Premises Catering 27
The Best of Both Worlds 28
3. Writing A Contract
Contracts and Deposits 31
Determining Charges 32
Determining Function Space 35
Basic Contract Stipulations and Considerations 36
Cancellations and Refunds 39
Sample Contract Agreement 41
4. Staffing & Personnel
Grasp the Basics About Staffing and Personnel 43
Employee Recruitment 46
Orientation, Training and Motivation 50
Compensation 53
Uniforms 55
Event Order Sheets 57
5. The Kitchen and Service Equipment
Facility Requirements and Kitchen Layout 59
Major Equipment 61
Equipment You Will Need for Your Catering Business 62
Finding Equipment for Your Catering Business 65
Preparation Equipment 66
Kitchen and Serving Equipment 68
6. Food Preparation and Menu
Essentials of Menu Making 71
Menu Trends 72
Determining What Type of Menu to Offer 74
Quantities and Portion Sizes 76
Particulars of Menu Planning 77
Food Preparation 80
Catering for Beverage Functions 82
Legal Implications of Alcoholic Beverage Catering 85
7. Sanitation, Health & Safety Procedures
Causes of Food-Borne Illnesses 89
Employee Hygiene 92
Sanitation Inspections 93
Food Handling 95
Safety Procedures 97
8. Food Presentation
Creating the "Wow!" Factor 99
Guidelines for Tray and Platter Selection and Design 101
Essentials of Presentation, Garnishing and Arranging 103
Make a Splash! 105
9. Marketing & Pricing
Why Marketing is Mandatory 109
Define Your Customer 112
Business Plan and Market Analysis 113
Marketing Your Business Plan 114
Marketing Tools 117
The Internet and E-Commerce 120
Sales and Closing the Sale 121
General Pricing Considerations 123
Pricing Guidelines 125
10. Budgeting & Accounting
Accounting Systems 129
Chart of Accounts 130
Grasp the Basics of Budgeting 132
Income Statement and Balance Sheet 134
Understanding Cash Flow 135
Financing and Keeping Track of Money 138

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Sort by: Showing all of 4 Customer Reviews

  • Anonymous

    Posted April 9, 2004

    Great book

    Superb intro to the catering operation

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 30, 2010

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