by Patti J. Shock
and John M. Stefanelli

Features:

• Clearly explains key business concepts with real-world applications
• Describes how to use the web and the latest software for marketing, scheduling, room layout, and inventory
• A companion website with additional information and regular updates on important changes in the industry
• and much, much more!

On-Premise Catering--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. It is both the definitive catering professional's desk reference and a complete, step-by-step guide for aspiring professionals.

From developing a winning proposal to setting up a function space, from pricing meal and beverage functions to staffing an event, it covers all aspects of on-premise catering planning, development, implementation, supervision, and follow-up.

It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, handling financial controls and financial reporting, and other critical business issues.

Contents

1. Overview of On-Premise Catering
2. Markets and Marketing
3. Theme Parties, Weddings, Outdoor Parties, and Other Special Events
4. Meal Functions
5. Beverage Functions
6. Function Room Selection and Setup
7. Production and Service Planning
8. Intermediaries and Suppliers
9. Staffing
10. Financial Controls and Reports
11. Working with Other Departments

Glossary
Appendix
Index

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