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Original Essays | August 21, 2014

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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More

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Synopses & Reviews

Publisher Comments:

The third edition of this acclaimed resource, Achieving Excellence in Fundraising, explains the fundraising profession's major principles, concepts, and techniques. With contributions from noted experts in the field, and filled with illustrative examples, this book demonstrates why fundraising is a strategic management discipline and clearly defines each step in the fundraising cycle.

Praise for the Third Edition of Achieving Excellence in Fundraising

"Achieving Excellence in Fundraising brings together the voices of leaders in the field with the research expertise of the Center on Philanthropy at Indiana University. This winning combination makes the updated third edition an excellent resource for everyone engaged in nonprofit fundraising."

John Lippincott, president, Council for Advancement and Support of Education (CASE)

"This book is the best road map—coupled with creative approaches to the practice of fund development—you will find. The sections addressing donor interest and stewardship alone are worth the price. Take time to enhance your fundraising skills, and, most importantly,increase your fundraising results. Tempel, Seiler, and Aldrich have collaborated on apublication worthy of serious study."

William C. McGinly, president and CEO, Association for Healthcare Philanthropy

"The third edition of this seminal piece of literature, Achieving Excellence in Fundraising, is a wonderful continuation of a legacy that provides the nonprofit sector with a thoughtful, comprehensive, and well-organized approach to contemporary and ethical fundraising practices. The legacy lives on!"

Denny Smith, president and CEO, CFRE International

"One of the most significant challenges that the grantee organizations of foundations face is building sustainable resources. Achieving Excellence in Fundraising will help them build the fundraising program they need to do so."

Steve Gunderson, president and CEO, Council on Foundations

"Today's donors seek new philanthropic experiences. Achieving Excellence in Fundraising couples the importance of good stewardship and relationships with innovation, engagement, and long-term results. This third edition takes a critical new look at a classic sector must-read."

Brian Gallagher, president and CEO, United Way Worldwide

Synopsis:

A comprehensive, contemporary guide to modern on-premise catering principles and practices

To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers. On-Premise Catering is the only complete guide that gives you all the knowledge and skills you need to succeed. This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional's desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events. Written for both professionals and students, On-Premise Catering is a thorough and practical guide to this exciting and dynamic field.

Synopsis:

The only complete, in-depth guide to contemporary on-premise catering principles and practices

On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, 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, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.

About the Author

Patti J. Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.

Cheryl Sgovio, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.

John M. Stefanelli, PhD,is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.

Table of Contents

Introduction: Getting the Most from This Resource.

Section 1: Forming.

Selecting Activities.

Why Group Participants?

Common Issues in Training and Group Work.

Planning Ahead.

Dear Diary: Getting Started.

Letter Writing.

Shared Agreements.

Tuck Away.

Forming Groups.

The Continents.

It’s a Puzzle.

Quotables.

Snapshots.

Synonyms.

True Colors.

Getting Acquainted.

Collectible Items.

For Sale.

Forced Choices.

Get Acquainted Quietly.

Give a Sign.

Head to Toe.

In the News.

It’s in the Cards.

Keep It Up.

The Kid in All of Us.

Pals.

Sharing Information.

About Me.

Common Denominator.

Family Tree.

Four Things I Want to Share.

My Story.

Patchwork Quilt.

Pot of Gold.

Self-Portrait.

State Your Business.

The Story of My Life.

Who Am I?

Section 2: Storming.

Participant Behaviors.

Other Uses for Storming Activities.

Common Issues in Training and Group Work.

Communication and Conflict.

Across a Crowded Room.

Can You Remember?

Can You Remember? II.

Give a Sign.

Giving Directions.

How Are You Doing?

OK or Not OK?

Picture Search.

Practice, Practice.

Without Context.

Diversity.

Birth Order.

Discrimination.

Gender Specific.

In Someone Else's Shoes.

We're All Human.

What It's Like . . . .

Exploring Ideas and Feelings.

All About Groups.

As Others See Me.

Comfort Level.

Feelings Behind the Words.

Personal Space.

Risky Business.

Stress, Stress, Stress.

What Do You See?

Whoops!

Section 3: Norming.

Working as Teams.

Energizing Groups.

Common Issues in Training and Group Work.

Energizers.

Agree or Disagree.

Alphabet Angst.

Hee Haw.

Musical Pictures.

Oh Wow!

Orchestrate.

Pop-Up.

Start Talking.

Storycise.

Take It Easy.

Taking Care of Ourselves.

Talent Share.

A Walk in the Park.

Team Building.

At the Races.

Bag Ball.

Getting Down to Business.

The Greatest Team on Earth.

Like a Rock.

Making Changes.

The Neighborhood.

On First.

Perfect Retirement.

Reaching Consensus.

Scrabble on the Run.

Sing, Sing, Sing!

Task and Process.

Tasty Teams.

Team Sculpture.

Two Sides to the Story.

We’ll Be Back in a Moment.

What Would You Do?

Where Are We?

Section 4: Performing.

Selecting Activities.

The Role of the Trainer/Facilitator.

Common Issues in Training and Group Work.

Sharing Information.

From Personal Experience.

Hospital Glitch.

How I Did It.

Idea Swap.

I’m Mike.

The Inheritance.

Reviewing Information.

In the Middle.

Match-Up.

Pass It On.

Question Ball.

Stump 'Em.

Three-Ring Circus.

Tic Tac Bingo.

Tree of Knowledge.

What Do You Know?

What’s in a Word?

Yesterday and Today.

Learning New Material.

À la Mode.

Act It Out.

An Open Book.

The Information Chase.

Learning the Language.

Napkin Doodles.

Personal Time Lines.

Scavenger Hunt.

Speak the Language.

Where Are You Headed?

Section 5: Adjourning.

The Need for Closure.

Selecting Activities.

Making Time for Closure.

Common Issues in Training and Group Work.

Saying Goodbye.

Bus Boys and Girls.

Cheers.

Collectible Items II.

Fast Finish.

Fortune Telling.

Gift Giving.

Memories.

Off into the Sunset.

Parting Is Such Sweet Sorrow.

A Penny for Your Thoughts.

Present the Awards.

Self-Portrait Continued.

A Toast.

Self-Reflection.

Dear Diary: Closure.

Growing Up.

Lost and Found.

Pack Your Bags.

Tuck Away II.

You Deserve a Medal.

Assessing Training.

Headlines.

High Points.

Letter Writing Continued.

Applying Learning.

Coming Attractions.

A Contract with Myself.

Map of Success.

Walls and Windows.

Keeping in Touch.

In the Circle.

Make a Date.

About the Authors.

How to Use the CD.

Product Details

ISBN:
9780470551752
Author:
Shock, Patti J.
Publisher:
John Wiley & Sons
Author:
Stefanelli, John M.
Author:
Maehara, Paulette
Author:
Sgovio, Cheryl
Author:
Tempel, Eugene R.
Author:
Seiler, Timothy L.
Author:
Aldrich, Eva E.
Subject:
Hospitality, Travel & Tourism
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
Catering & Events Management
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
Cooking and Food-Table Setting
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise cater
Subject:
ing, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock catering book, stefane
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
Nonprofit Organizations & Charities
Subject:
Non-Profit Organizations / Fundraising & Grantsmanship
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Subject:
on-premise catering, catering practices, catering principles, catering practices and principles, catering textbook, catering book, hospitality book, foodservice book, catering guide, guide to catering, foodservice guide, guide to foodservice, shock cateri
Copyright:
Edition Description:
WebSite Associated w/Book
Publication Date:
20110721
Binding:
HARDCOVER
Language:
English
Pages:
496
Dimensions:
238.7 x 195.5 x 31.4 mm 33.28 oz

Related Subjects

Business » General
Business » Management
Business » Writing
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » Table Setting
Reference » Science Reference » Technology
Science and Mathematics » Chemistry » Physical Chemistry

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More New Hardcover
0 stars - 0 reviews
$70.00 In Stock
Product details 496 pages John Wiley & Sons - English 9780470551752 Reviews:
"Synopsis" by , A comprehensive, contemporary guide to modern on-premise catering principles and practices

To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers. On-Premise Catering is the only complete guide that gives you all the knowledge and skills you need to succeed. This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional's desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events. Written for both professionals and students, On-Premise Catering is a thorough and practical guide to this exciting and dynamic field.

"Synopsis" by , The only complete, in-depth guide to contemporary on-premise catering principles and practices

On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, 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, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.

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