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.
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Book Description
Editorial Reviews
From the Publisher
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.
From the Back Cover
The complete, up-to-date guide to starting and running a catering business
Off-Premise Catering Management, Second Edition is the revised and updated edition of the practical guide to planning, executing, and managing an off-premise catering business.
Recommended in its first edition by the National Association of Catering Executives as a useful study tool for their certification exams, Off-Premise Catering Management features the latest information on catering trends and management techniques, as well as updated guidelines to laws and food safety.
Off-Premise Catering Management, Second Edition covers key leadership principles for catering success and provides useful materials for applying them in the real world, including:
- Time-management tips
- Innovative strategic planning techniques
- In-depth marketing
- Helpful staff recruiting and training ideas
- Creative ways to find unique and exciting catering venues
- Money-saving purchasing methods and product specifications
- Hot trends in accessory services, including photography, music, wedding cakes, and fireworks
- A comprehensive "quick course" on wines from around the world
Off-Premise Catering Management, Second Edition offers students and professionals an exceptional go-to resource that readers have testified "saved the day" more than once! --This text refers to an alternate Hardcover edition.
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Most Helpful Customer Reviews
18 of 21 people found the following review helpful:
5.0 out of 5 stars
Perfection,
This review is from: Off-Premise Catering Management (Hardcover)
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.
12 of 14 people found the following review helpful:
5.0 out of 5 stars
Excellent,
By
This review is from: Off-Premise Catering Management (Hardcover)
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.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Off-Premise Catering textbook - really good,
By Anita P (Dallas, Tx) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Off-Premise Catering Management (Hardcover)
This was used for a catering course I took. Book was good - not as boring as some textbooks can be. Lots of useful information, if catering is something you want to learn about.
Our instructor had 30+ years of expereince in the catering field and thought this was a good book to use. If she felt it had good content, then that's a pretty good testamonial. Works for me..
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
The first steps toward establishing an off-premise catering business include understanding the legal ramifications of operating a business and finding a suitable location. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
astute caterers, premise caterers, catering commissary, expandable lengths, catering commissaries, catering proposals, rental order form, premise catered events, off premise caterer, including payroll benefits, many caterers, top sirloin butt, catering profession, premise catering, most caterers, income statement summary, bus boxes, upscale events, catering management, successful caterers, markup factor, other caterers, accessory services, percent food cost, party supervisor Key Phrases - Capitalized Phrases (CAPs): (learn more)
Off-Premise Catering Management, New York, National Assessment Institute, Cahners Publishing Company, Englewood Cliffs, Florida International University, National Caterers Association, Bloody Mary, Cash Disbursements Journal, Petty Cash Journal, Catering Today, Cabernet Sauvignon, Fern Canter, Jerry Edwards, Loire Valley, Nombre del Supervisor Brevemente, Southern Beverage Journal, Food Setups, Joyce Piotrowski, New Jersey, New Year's Eve, The Beverage Law Institute, Translator Certification New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
The first steps toward establishing an off-premise catering business include understanding the legal ramifications of operating a business and finding a suitable location. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
astute caterers, premise caterers, catering commissary, expandable lengths, catering commissaries, catering proposals, rental order form, premise catered events, off premise caterer, including payroll benefits, many caterers, top sirloin butt, catering profession, premise catering, most caterers, income statement summary, bus boxes, upscale events, catering management, successful caterers, markup factor, other caterers, accessory services, percent food cost, party supervisor Key Phrases - Capitalized Phrases (CAPs): (learn more)
Off-Premise Catering Management, New York, National Assessment Institute, Cahners Publishing Company, Englewood Cliffs, Florida International University, National Caterers Association, Bloody Mary, Cash Disbursements Journal, Petty Cash Journal, Catering Today, Cabernet Sauvignon, Fern Canter, Jerry Edwards, Loire Valley, Nombre del Supervisor Brevemente, Southern Beverage Journal, Food Setups, Joyce Piotrowski, New Jersey, New Year's Eve, The Beverage Law Institute, Translator Certification New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 11
books:
See all 11 books this book cites
4
books
cite this book:
- Catering Menu Management by Nancy Loman Scanlon on page 213, and page 228
- Do it Yourself Publicity by David F. Ramacitti on page 209, and page 228
- Entertaining For Business by Nancy Kahan on page 110, and page 146
- How to Manage a Successful Catering Business, 2nd Edition by Manfred Ketterer in Front Matter, and page 287
- Positively Outrageous Service by T. Scott Gross in Front Matter (1), and Front Matter (2)
See all 11 books this book cites
- Off-Premise Catering Management by Bill Hansen in Front Matter, page 1, and page 22
- Countdown to Your Perfect Wedding: From Engagement Ring to Honeymoon, a Week-by-Week Guide to Planning the Happiest Day of Your Life by Joyce Scardina Becker on page 95, and page 100
- Special Events: Best Practices in Modern Event Management by Joe Goldblatt in Back Matter
- Catering Management, 2nd Edition by Nancy Loman Scanlon in Back Matter
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