Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
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.
Chapter 1. Introduction to Off-Premise Catering Management
Chapter 2. Getting Started: Laws, Locations, and Contracts
Chapter 3. Menu Planning
Chapter 4. Beverage Service
Chapter 5. Catering Equipment
Chapter 6. Logistics for Off-Premise Catering
Chapter 7. Human Resources
Chapter 8. The Show
Chapter 9. Marketing
Chapter 10. Pricing Off-Premise Catered Events
Chapter 11. Purchasing, Receiving, and Storing Foods
Chapter 12. Sanitation and Safety
Chapter 13. Accessory Services and Special Themes
Chapter 14. Budgeting, Accounting, and Financial Management