Verwandte Artikel zu Off-Premise Catering Management
Inhaltsangabe
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.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Über die Autorin bzw. den 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.
Von der hinteren Coverseite
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.
Aus dem 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.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
- VerlagJohn Wiley & Sons Inc
- Erscheinungsdatum2013
- ISBN 10 0470889713
- ISBN 13 9780470889718
- EinbandTapa dura
- SpracheEnglisch
- Anzahl der Seiten560
- Kontakt zum HerstellerNicht verfügbar
Neu kaufen
Diesen Artikel anzeigen
EUR 67,40
Gratis für den Versand innerhalb von/der Deutschland
Versandziele, Kosten & DauerSuchergebnisse für Off-Premise Catering Management
Beispielbild für diese ISBN
Off-Premise Catering Management
Anbieter: BooksRun, Philadelphia, PA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Good. 3. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported. Bestandsnummer des Verkäufers 0470889713-11-1
Anzahl: 1 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: moluna, Greven, Deutschland
Verkäuferbewertung 4 von 5 Sternen
Zustand: New. 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. Bestandsnummer des Verkäufers 594699581
Anzahl: 3 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. Bestandsnummer des Verkäufers 9093709-n
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
Off-Premise Catering Management
Anbieter: Sharehousegoods, Colgate, WI, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. This is a brand new book! Fast Shipping - Safe and Secure Mailer - Our goal is to deliver a better item than what you are hoping for! If not we will make it right! Bestandsnummer des Verkäufers 1XGWPI0007WX
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
Off-Premise Catering Management
Anbieter: Bulrushed Books, Moscow, ID, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Acceptable. LIGHTNING FAST SHIPPING! A heavily used, but still working copy. Coffee stain and wrinkling to the edge of the pages when a tired undergrad fell asleep and knocked their cup over on their books. The binding and pages of the book have been reinforced with tape, has tape and stickers on the cover, as well as lots of notes (some of the answers in the learning activities may be filled in) on the pages. Definitely not pretty, but it's a working copy at a great price that ships fast. ~ Book does NOT contain an access code or CD/DVD. Bestandsnummer des Verkäufers #5F-000126
Anzahl: 1 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: As New. Unread book in perfect condition. Bestandsnummer des Verkäufers 9093709
Anzahl: Mehr als 20 verfügbar
Beispielbild für diese ISBN
Off-Premise Catering Management
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. 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. Num Pages: 560 pages, Illustrations. BIC Classification: KJM; TTVC. Category: (P) Professional & Vocational. Dimension: 242 x 196 x 34. Weight in Grams: 1110. . 2012. 3rd Edition. Hardcover. . . . . Bestandsnummer des Verkäufers V9780470889718
Anzahl: Mehr als 20 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: As New. Unread book in perfect condition. Bestandsnummer des Verkäufers 9093709
Anzahl: Mehr als 20 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. Neuware - The most complete, up-to-date guide available to starting andrunning an off-premise catering businessFor nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterersturn to for guidance on setting up and managing a successfuloff-premise catering business. This comprehensive reference coversevery aspect of the caterer s job, from menu planning, pricing,food and beverage service, equipment, and packing, delivery, andset-up logistics, to legal considerations, financial management,human resources, marketing, sanitation and safety, and more. Thisnew third edition has been completely revised and updated toinclude the latest industry trends and real-life examples.New content includes information on 'green' catering,contemporary food trends, website development, social mediamarketing, the latest in commercial kitchen equipment and budgetingand accounting software, and much moreThroughout the book, sample forms, schedules, and checklistsillustrate real-world examples of key catering practices, and StudyQuestions at the end of each chapter help reinforce keyconcepts Whether you are just starting out, growing your operation, orworking to maintain standards of excellence in analready-successful off-premise catering business, Off-PremiseCatering Management, Third Edition is the only guide you llneed. Bestandsnummer des Verkäufers 9780470889718
Anzahl: 2 verfügbar
Foto des Verkäufers
Off-Premise Catering Management
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. Bestandsnummer des Verkäufers 9093709-n
Anzahl: Mehr als 20 verfügbar