For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
| ISBN: | 9780470889718 |
| Publication date: | 22nd January 2013 |
| Author: | Chris (Professional Writer, Seattle, Washington) Thomas, Bill Hansen |
| Publisher: | John Wiley & Sons Inc |
| Format: | Hardback |
| Pagination: | 560 pages |
| Genres: |
Hotel, hospitality and catering trades Management and management techniques |