On-Premise Catering : Hotels, Convention Centers, Arenas, Clubs, and More

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  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 8/2/2011
  • Publisher: Wiley

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The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more. Includes an instructor's manual in print and electronic form, as well as a Respondus test bank and PowerPoint lecture slides for instructional use Fully updated to keep pace with current industry trends and practices Covers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controls Ideal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and On-Premise Catering provides all the information students and professionals need to succeed in this exciting and dynamic field.

Author Biography

Patti J. Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.

Cheryl Sgovio, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.

John M. Stefanelli, PhD,is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.

Table of Contents

Forewordp. vii
Prefacep. xi
Overview of On-Premise Cateringp. 1
Sales and Marketingp. 35
Theme Parties, Weddings, Outdoor Parties, and Special Eventsp. 109
Meal Functionsp. 145
Beverage Functionsp. 187
Function Room Selection and Setupp. 221
Production and Service Planningp. 265
Intermediaries and Suppliersp. 305
Staffi ngp. 333
Financial Controls and Reportsp. 353
Working with Other Departmentsp. 393
Glossaryp. 419
Notesp. 453
Appendixp. 455
Indexp. 467
Table of Contents provided by Publisher. All Rights Reserved.

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