Off-Premise Catering Management

Chris Thomas (Professional Writer, Seattle, Washington), Bill Hansen

$219.95

Hardback

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English

John Wiley & Sons Inc
06 December 2012

Management & management techniques; Hotel & catering trades

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.

By: Chris Thomas (Professional Writer Seattle Washington), Bill Hansen
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 3rd edition
Dimensions: Height: 239mm, Width: 193mm, Spine: 31mm
Weight: 1.021kg
ISBN: 9780470889718
ISBN 10: 0470889713
Pages: 560
Publication Date: 06 December 2012
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

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.

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Off-Premise Catering Management

Chris Thomas (Professional Writer, Seattle, Washington), Bill Hansen

$219.95

Hardback

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