Synopses & Reviews
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
About the Author
Table of Contents
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Financial Controls and Reports.
Working with Other Departments.