Introduction To Catering (01 Edition)

This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.

A text for students in food service, sharing tips and tricks that distinguish the novice from the professional caterer. Early chapters cover types of catering, the catering market, and creating a customer base. Later chapters cover aspects of the catering operation, such as management, operations, equipment, and legal issues, and look at application of total quality management. Includes b&w photos, catering forms, and a sample business plan, plus study features. Shiring is affiliated with Indiana University of Pennsylvania.
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This practical, hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer, sharing tips and tricks.

- provides a real-life look at the exciting world of catering
- broad overview provides the "need to know" information about the catering industry
- story line format engages the reader
- written for anyone interested in learning about the vast world of catering
- wide variety of chapter questions enables readers to monitor their progress
- photographs, catering forms, and check lists help illustrate and document key procedures

Dr. Stephen B. Shiring, Sr., is an Associate Professor in the Department of Hospitality Management at Indiana University of Pennsylvania. His professional work experience includes catering, consulting food broker, and restaurant management. Integrating a unique service learning experiences into his classes, Dr. Shiring has taught 21 different hospitality management courses, including catering and special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production, purchasing, introduction to hospitality, and hospitality business model. Both an academic and internship adviser, he is the IUP faculty representative to the Walt Disney World College Program. He served as chairperson of the Department of Hospitality Management for seven years and is a member of the International Council on Hotel, Restaurant, and Institutional Education as well as serves on advisory committees representing both community colleges and vocational-technical high schools. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Education, serving as an on-site evaluator for Hospitality and Tourism Management Programs seeking accreditation. Dr. Shiring's numerous awards include the IUP African American Cultural Center's Award of Recognition. He received his doctorate degree from the University of Pittsburgh.

Chapter 1: The Catering World: A Many Splendid Thing. Chapter 2: The Caterer and the Client. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 4: Choosing Your Client. Chapter 5: Seven Functions of Catering. Chapter 6: Planning the Function. Chapter 7: Operations-The Second Catering Functions. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 10: Implementing: The Fifth Function of Catering. Chapter 11: "Controlling": The Sixth Catering Function. Chapter 12: Understanding Insurance and Legal Issues. Chapter 13: Emerging Business Benchmarks and Conclusions.