Off-Premise Catering Management

Off-Premise Catering Management

• Used Book in Good Condition

<b>The most complete, up-to-date guide available to starting andrunning an off-premise catering business</b> <p>For nearly two decades, <i>Off-Premise Catering Management</i>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.</p><ul><li>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 more</li><li>Throughout 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</li></ul><p>Whether you are just starting out, growing your operation, orworking to maintain standards of excellence in analready-successful off-premise catering business, <i>Off-PremiseCatering Management, Third Edition</i> is the only guide you'llneed.</p>