Off-Premise Catering Management

by Hansen, Bill; Thomas, Chris

• ISBN13: 9780471464242
• ISBN10: 0471464244
• Edition: 2nd
• Format: Hardcover
• Copyright: 2005-01-20
• Publisher: Wiley

Summary

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Author Biography

Bill Hansen is President of Bill Hansen Catering in Miami, Florida, and the founder and CEO of Leading Caterers of America, a Web site that provides resources for caterers and catering customers. He has taught catering courses at Florida International University since 1990 and teaches Bill Hansen Catering Boot Camps across the United States.

Chris Thomas is a professional writer who specializes in food and wine topics.

Table of Contents

Preface	xiii
Introduction to Off-Premise Catering Management	1	(26)
Comparing Off-Premise and On-Premise Catering	3	(1)
Advantages and Disadvantages of Off-Premise Catering	4	(2)
Elements of Successful Off-Premise Catering	6	(3)
Managing an Off-Premise Catering Operation	9	(7)
Personal Management	16	(3)
Looking Ahead---Catering in the Future	19	(2)
The Seven Habits of Highly Successful Caterers	21	(3)
How Does an Off-Premise Caterer Gauge Success?	24	(1)
The Off-Premise Catering Model	24	(2)
Conclusion	26	(1)
Getting Started---Laws, Locations, and Contracts	27	(23)
Local and State Requirements	28	(1)
Federal Requirements	29	(1)
Legal Forms of Operation	30	(1)
The Family-Owned Business	31	(1)
Finding a Facility	32	(1)
Selecting a Catering Commissary	33	(2)
Finding Alternatives	35	(1)
Catering Contracts	36	(8)
Deposits, Cancellations, and Refunds	44	(1)
Deposit Policy	44	(4)
How to Survive a Lawsuit	48	(1)
Conclusion	48	(2)
Menu Planning	50	(26)
Planning Principles	50	(2)
Basic Menu Categories	52	(3)
Catering Menus	55	(3)
Dietary and Nutritional Claims	58	(1)
Types of Menus	59	(1)
Basic Menu Planning Guidelines	60	(3)
Food Presentation	63	(2)
Culinary Trends	65	(2)
Computing Food Quantities	67	(4)
Calculating Food Cost	71	(1)
Leftovers	72	(3)
Conclusion	75	(1)
Beverage Service	76	(41)
State and Local Liquor Laws	76	(1)
Liquor Laws and Legal Liability	77	(3)
Responsible Alcohol Service	80	(2)
An Introduction to Beverages	82	(8)
Appellation Systems	90	(4)
Wines of the World---A (Very) Short Course	94	(12)
Beer	106	(1)
Water	107	(1)
Soft Drinks	108	(1)
Figuring Beverage Quantities	109	(1)
Basic Drink Recipes for Off-Premise Caterers	110	(3)
Beverage Stations (Bars)	113	(3)
Conclusion	116	(1)
Catering Equipment	117	(32)
Determining Equipment Needs	117	(1)
Equipping a Catering Commissary	118	(4)
Basic Commissary Equipment	122	(8)
Transporting Food and Equipment	130	(1)
Back-of-the-House Equipment	131	(2)
Front-of-the-House Equipment	133	(6)
Miscellaneous Other Equipment and Supplies	139	(3)
Equipment Decisions: To Buy or to Rent?	142	(2)
Dealing with Rental Companies	144	(2)
Effective Purchasing	146	(1)
Equipment Trends	147	(1)
Conclusion	148	(1)
Logistics of Off-Premise Catering	149	(34)
Scouting Unique Party Locations	150	(1)
Site Inspections	151	(6)
Planning and Designing the Catered Event	157	(1)
Layout and Design Criteria	158	(6)
Rental Order Forms and Party Packing Lists	164	(11)
Food Production Sheets	175	(1)
Getting the Goods to the Party	175	(5)
Conclusion	180	(3)
Human Resources	183	(45)
Federal Laws	184	(1)
Department of Labor-Enforced Laws	185	(7)
EEOC-Enforced Laws	192	(4)
State-Enforced Laws	196	(1)
Determining Staff Levels	196	(2)
Recruiting Workers	198	(2)
Interviewing and Hiring Staff	200	(10)
Paying Catering Staff	210	(4)
Employee Benefits	214	(2)
Orientation and Training	216	(2)
Motivating Workers	218	(2)
Employee Turnover	220	(1)
Performance Reviews	221	(1)
Discipline and Termination	221	(3)
The Employee Handbook	224	(2)
Conclusion	226	(2)
The Show	228	(21)
Supervising and Managing	230	(2)
Setting Up for Meal Service	232	(6)
Serving Procedures	238	(6)
Buffets and Food Stations	244	(3)
Handling Complaints	247	(1)
Conclusion	248	(1)
Marketing	249	(36)
Catering Markets	249	(3)
Developing a Marketing Plan	252	(1)
The Marketing Budget	253	(1)
Marketing Tools	254	(18)
The Marketing Plan	272	(1)
Selling to Shoppers and Buyers	273	(9)
Closing the Sale	282	(2)
Conclusion	284	(1)
Pricing Off-Premise Catered Events	285	(14)
Pricing for Profit	286	(1)
Pre-Costing Catered Events	287	(4)
Pricing Food	291	(1)
Pricing Labor	292	(3)
Pricing a Party	295	(1)
Service Charges, Gratuities, and Sales Taxes	295	(3)
Conclusion	298	(1)
Purchasing, Receiving, and Storing Foods	299	(18)
Purchasing	299	(12)
Receiving	311	(3)
Storage	314	(1)
Payment Policies	315	(1)
Conclusion	316	(1)
Sanitation and Safety	317	(27)
Food Storage	324	(1)
Preparing and Serving Food	325	(7)
Handling Customer Complaints	332	(2)
On-the-Job Safety	334	(4)
Government Agencies and Regulations	338	(1)
Security Procedures	339	(2)
Insurance Coverage	341	(2)
Conclusion	343	(1)
Accessory Services and Special Requirements	344	(31)
Accessory Services	344	(12)
Themes and Theme Parties	356	(2)
Kosher Catering and Bar/Bat Mitzvahs	358	(2)
Weddings and Receptions	360	(13)
Conclusion	373	(2)
Budgeting, Accounting, and Financial Management	375	(44)
Preparing a Budget	376	(4)
Start-Up Expenses	380	(1)
Cash Budgets	380	(3)
Break-Even Points	383	(1)
Accounting for Revenue and Expenses	384	(7)
Chart of Accounts	391	(3)
Income Statement Summary	394	(3)
The Income Statement	397	(2)
The Balance Sheet	399	(2)
Analyzing Financial Statements	401	(3)
Controlling Costs	404	(6)
Computers in Catering	410	(2)
Managing Money	412	(2)
Credit Card Processing Services	414	(1)
Federal Taxes	415	(2)
Conclusion	417	(2)
Index	419