Off-Premise Catering Management

For nearly two decades, Off-Premise Catering Managementhas been the trusted resource professional and aspiring caterersturn to for guidance on setting up and managing a successfuloff-premise catering business. This comprehensive reference coversevery aspect of the caterer's job, from menu planning, pricing,food and beverage service, equipment, and packing, delivery, andset-up logistics, to legal considerations, financial management,human resources, marketing, sanitation and safety, and more. Thisnew third edition has been completely revised and updated toinclude the latest industry trends and real-life examples.

• New content includes information on "green" catering,contemporary food trends, website development, social mediamarketing, the latest in commercial kitchen equipment and budgetingand accounting software, and much more
• Throughout the book, sample forms, schedules, and checklistsillustrate real-world examples of key catering practices, and StudyQuestions at the end of each chapter help reinforce keyconcepts

Whether you are just starting out, growing your operation, orworking to maintain standards of excellence in analready-successful off-premise catering business, Off-PremiseCatering Management, Third Edition is the only guide you'llneed.