On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues.

This new Second edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more.

• Fully updated to keep pace with current industry trends and practices
• Covers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controls
• Ideal for caterers, event professionals, and chefs working in on-premise facilities

Contents

1. Overview of On-Premise Catering
2. Sales and Marketing
3. Theme Parties, Weddings, Outdoor Parties, and 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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