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OnPremise Catering: Hotels, Convention Centers, Arenas, Clubs, and More,Used
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To succeed in the field of onpremise catering today, a catering professional needs much more than just exceptional culinary talent. Onpremise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, OnPremise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, stepbystep information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with uptodate coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current realworld experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, OnPremise Catering provides all the uptotheminute information catering students and professionals need to succeed in this exciting and dynamic field.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of the book 'On-Premise Catering'? A: The book focuses on providing comprehensive guidance for catering professionals, covering essential topics such as accounting, marketing, multicultural etiquette, and management skills necessary for successful on-premise catering.
- Q: Who are the authors of 'On-Premise Catering'? A: The book is authored by Patti J. Shock, who is a celebrated catering educator, along with another catering educator and an active professional caterer, combining academic and real-world perspectives.
- Q: What topics are covered in 'On-Premise Catering'? A: The book covers a wide range of topics including marketing strategies, meal and beverage functions, function room selection, staffing, financial controls, and event decor, providing detailed insights into the catering industry.
- Q: Is 'On-Premise Catering' suitable for beginners? A: Yes, the book serves as a definitive reference for both professional and aspiring caterers, making it a suitable resource for beginners looking to learn about on-premise catering.
- Q: How many pages does 'On-Premise Catering' have? A: The book contains 496 pages of detailed information and guidance related to on-premise catering.
- Q: What edition of 'On-Premise Catering' is available? A: The available edition is the second edition, which has been completely revised to include up-to-date information and practices in the catering industry.
- Q: What type of binding does 'On-Premise Catering' have? A: This book is available in hardcover binding, ensuring durability for frequent use.
- Q: When was 'On-Premise Catering' published? A: The book was published on August 2, 2011.
- Q: What is the condition of the book 'On-Premise Catering'? A: The book is in new condition, ensuring that readers receive a fresh and undamaged copy.
- Q: Does 'On-Premise Catering' include real-world examples? A: Yes, the book combines academic insights with current real-world experiences to provide practical examples relevant to the catering field.