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Informationen zum Autor 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. Klappentext A comprehensive, contemporary guide to modern on-premise catering principles and practices To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers. On-Premise Catering is the only complete guide that gives you all the knowledge and skills you need to succeed. This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues. Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional's desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events. Written for both professionals and students, On-Premise Catering is a thorough and practical guide to this exciting and dynamic field. Zusammenfassung The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Inhaltsverzeichnis Foreword vii Preface xi Chapter 1 Overview of On-Premise Catering 1 Chapter 2 Sales and Marketing 35 Chapter 3 Theme Parties, Weddings, Outdoor Parties, and Special Events 109 Chapter 4 Meal Functions 145 Chapter 5 Beverage Functions 187 Chapter 6 Function Room Selection and Setup 221 Chapter 7 Production and Service Planning 265 Chapter 8 Intermediaries and Suppliers 305 Chapter 9 Staffing 333 Chapter 10 Financial Controls and Reports 353 Chapter 11 Working with Other Departments 393 Glossary 419 Notes 453 Appendix 455 Index 467 ...
