On-Premise Catering
Hotels, Convention and Conference Centers, and Clubs
1st Edition
Published on 15. December 2000
Book
Hardback
X, 438 pages
978-0-471-38908-8 (ISBN)
Description
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
More details
Edition
1., Auflage
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
Ill.
Dimensions
Height: 24.4 cm
Width: 19.5 cm
Thickness: 27 mm
Weight
964 gr
ISBN-13
978-0-471-38908-8 (9780471389088)
Schweitzer Classification
Other editions
New editions
Patti J. Shock | John M. Stefanelli | Cheryl Sgovio
On-Premise Catering
Hotels, Convention Centers, Arenas, Clubs, and More
Book
07/2011
2nd Edition
Wiley
€65.00
Shipment within 10-20 days
Content
Foreword.
Preface.
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Meal Functions.
Beverage Functions.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Staffing.
Financial Controls and Reports.
Working with Other Departments.
Glossary.
Appendix.
Index.
Preface.
Overview of On-Premise Catering.
Markets and Marketing.
Theme Parties, Weddings, Outdoor Parties, Other and Special Events.
Meal Functions.
Beverage Functions.
Function Room Selection and Setup.
Production and Service Planning.
Intermediaries and Suppliers.
Staffing.
Financial Controls and Reports.
Working with Other Departments.
Glossary.
Appendix.
Index.