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Introduction to Catering Paperback – December 20, 2000

ISBN-13: 978-0766816602 ISBN-10: 0766816605 Edition: 1st

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Introduction to Catering + ManageFirst: Customer Service with Answer Sheet (2nd Edition) + ManageFirst: Hospitality Human Resources Management & Supervision with Answer Sheet (2nd Edition)
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Product Details

  • Paperback: 416 pages
  • Publisher: Cengage Learning; 1 edition (December 20, 2000)
  • Language: English
  • ISBN-10: 0766816605
  • ISBN-13: 978-0766816602
  • Product Dimensions: 8 x 0.9 x 9.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,098,071 in Books (See Top 100 in Books)

Editorial Reviews

Review

Chapter 1: The Catering World: A Many Splendid Thing. Chapter 2: The Caterer and the Client. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 4: Choosing Your Client. Chapter 5: Seven Functions of Catering. Chapter 6: Planning the Function. Chapter 7: Operations-The Second Catering Functions. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 10: Implementing: The Fifth Function of Catering. Chapter 11: "Controlling": The Sixth Catering Function. Chapter 12: Understanding Insurance and Legal Issues. Chapter 13: Emerging Business Benchmarks and Conclusions.

About the Author

Dr. Stephen B. Shiring, Sr., is an Associate Professor in the Department of Hospitality Management at Indiana University of Pennsylvania. His professional work experience includes catering, consulting food broker, and restaurant management. Integrating a unique service learning experiences into his classes, Dr. Shiring has taught 21 different hospitality management courses, including catering and special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production, purchasing, introduction to hospitality, and hospitality business model. Both an academic and internship adviser, he is the IUP faculty representative to the Walt Disney World College Program. He served as chairperson of the Department of Hospitality Management for seven years and is a member of the International Council on Hotel, Restaurant, and Institutional Education as well as serves on advisory committees representing both community colleges and vocational-technical high schools. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Education, serving as an on-site evaluator for Hospitality & Tourism Management Programs seeking accreditation. Dr. Shiring's numerous awards include the IUP African American Cultural Center's Award of Recognition. He received his doctorate degree from the University of Pittsburgh.

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Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

By Maria M. Vasquez on February 11, 2013
Format: Paperback Verified Purchase
I like the book it is interesting. The only thing I would like more pictures and ideas on how to start the business.
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By Lance K. Mertz on November 22, 2014
Format: Paperback Verified Purchase
Good text for catering. It explains the how and what of catering with good examples and clear instructions. I am experienced at catering and it provides a lot of information that I did not know before.
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Format: Paperback Verified Purchase
This book will give you no direction whatsoever in regards to running a catering book. From a practical implementation perspective, its a waste of paper.
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By robert fitz on August 10, 2014
Format: Paperback
Wonderful
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