Off-Premise Catering Management
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Book Overview
Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.
Format:Hardcover
Language:English
ISBN:0471045284
ISBN13:9780471045281
Release Date:January 1995
Publisher:Wiley
Length:368 Pages
Weight:1.85 lbs.
Dimensions:0.9" x 7.7" x 9.6"
Customer Reviews
3 ratings
Thorough
Published by Thriftbooks.com User , 15 years ago
Although it turns out I already knew most of what was in this book, it read very easily and was full of pertinent information. I think it is an excellent checklist & primer for anyone considering entering the world of catering.
Perfection
Published by Thriftbooks.com User , 20 years ago
There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily. It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book. Sometime I read it just for my reading pleasure. That is how much I love it.
Excellent
Published by Thriftbooks.com User , 23 years ago
Bill Hansen speaks from the authority of years in the business, and I am amazed at how thoroughly he covers not only the interesting aspects of catering, but the seemingly mundane (which become not so mundane when not managed right). The book's passion, sheer informational content, and clear writing make it worth every penny.
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