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

by Patti J. Shock

Overview

Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.

Product Details

ISBN-13:	2900470551751
Publication date:	08/02/2011
Pages:	496
Product dimensions:	7.60(w) x 9.20(h) x 1.20(d)

About the Author

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.

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Table of Contents

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.