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Informationen zum Autor CHRIS THOMAS has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice. BILL HANSEN is a 40-year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida. Klappentext A revised and updated edition of your practical guide to starting and running an off-premise catering business For nearly two decades, Off-Premise Catering Management has been the most trusted resource for professional and aspiring caterers who want practical, real-world guidance on setting up and operating their own business. This comprehensive resource covers every aspect of the off-premise caterer's job--including menu planning, pricing, food and beverage service, equipment, packing, delivery, and set-up logistics. It also covers wider business considerations such as legal issues, finances, human resources, marketing, and health and safety regulations. This newly updated Third Edition includes new content and coverage on "green" practices, current food trends, the latest equipment, website development, and social media marketing. It also features an entirely new chapter on beverage service that includes off-premise bar set-up, contemporary cocktail ingredients, and guidance on selecting the right beers and wines for events. With a wealth of practical forms, schedules, and checklists to illustrate examples and reinforce key concepts, Off-Premise Catering Management, Third Edition is an excellent study resource, as well as an on-the-job reference for practicing caterers. Whether you're already in the business or just starting out, this comprehensive, trustworthy guide offers everything you need to succeed. Zusammenfassung The most complete! up-to-date guide available to starting and running an off-premise catering business 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. Inhaltsverzeichnis PREFACE vii ACKNOWLEDGMENTS ix 1 Introduction to Off -Premise Catering Management 1 2 Getting Started: Laws, Locations, and Contracts 33 3 Menu Planning 67 4 Beverage Service 101 5 Catering Equipment 137 6 Logistics for Off -Premise Catering 183 7 Human Resources 235 8 The Show 285 9 Marketing 317 10 Pricing Off -Premise Catered Events 367 11 Purchasing, Receiving, and Storing Foods 389 12 Sanitation and Safety 417 13 Accessory Services and Special Themes 455 14 Budgeting, Accounting, and Financial Management 491 INDEX 537 ...
