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

Overview

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine 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 ...

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Overview

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine 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 will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

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 will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. 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 to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

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Product Details

  • ISBN-13: 9780910627221
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 3/9/2003
  • Series: Food Service Professionals Guide To Series , #12
  • Pages: 144
  • Sales rank: 971,478
  • 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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    Posted January 2, 2009

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    Posted April 13, 2010

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