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.
On-Premise Catering
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More About the Author
Patti Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada, Las Vegas. She teaches Catering, Intro to Conventions and Social Media for Hospitality. She is also the Academic Consultant for The International School of Hospitality, which offers certificate programs in meetings, events and catering - online or in-person.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
An excellent educational tool!!,
By
This review is from: On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs (Hardcover)
This book was exactly what I needed after being out of the catering sales business for a few years. It covers it all! I would definitely reccommend!!
3 of 4 people found the following review helpful:
5.0 out of 5 stars
Wonderful book!,
By A Customer
This review is from: On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs (Hardcover)
I had to buy this book to study for a catering certification test, and I was anticipating a dull, dry rehash of things I already knew after 5 years as a caterer. But, I was pleasantly surprised. It is written in a most readable manner, and I learned so much I didn't know, which makes me so much more professional. I recommend it highly.
4 of 9 people found the following review helpful:
5.0 out of 5 stars
Great!,
By A Customer
This review is from: On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs (Hardcover)
This is a great reference book. I have been in catering for 15 years, and there is a lot of stuff in this book I never knew!
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Inside This Book
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First Sentence:
On-premise catering is catering for any function-banquet, reception, or event-that is held on the physical premises of the establishment or facility that is producing the function. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering sales representative, group history files, banquet setup crew, typical restaurant operation, catering staff members, function room setup, outside service contractors, catering executive, beverage functions, catered function, banquet event order, convention service department, meal function, catering department, catering policies, guest dissatisfaction, convention clients, cocktail servers, catered event, catering clients, beverage stations, exhibition cooking, catering employees, hot carts, overtime premium pay Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Las Vegas, National Restaurant Association, New Orleans, New York, National Association of Catering Executives, San Francisco, Overview of On-Premise Catering, Assistant Banquet Manager, End Time, Los Angeles, Michael Roman, Shelley Pedersen, Social Security New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
On-premise catering is catering for any function-banquet, reception, or event-that is held on the physical premises of the establishment or facility that is producing the function. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering sales representative, group history files, banquet setup crew, typical restaurant operation, catering staff members, function room setup, outside service contractors, catering executive, beverage functions, catered function, banquet event order, convention service department, meal function, catering department, catering policies, guest dissatisfaction, convention clients, cocktail servers, catered event, catering clients, beverage stations, exhibition cooking, catering employees, hot carts, overtime premium pay Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Las Vegas, National Restaurant Association, New Orleans, New York, National Association of Catering Executives, San Francisco, Overview of On-Premise Catering, Assistant Banquet Manager, End Time, Los Angeles, Michael Roman, Shelley Pedersen, Social Security New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
2
books
cite this book:
- Special Events: Best Practices in Modern Event Management by Joe Goldblatt on page 34, and page 110
- Action Stations! in Back Matter (1), and Back Matter (2)
- Restaurant Marketing for Owners and Managers (Wiley Restaurant Basics Series) by Patti J. Shock on page 131, and Back Matter
- The International Dictionary of Event Management (The Wiley Event Management Series) by Joe Goldblatt in Front Matter
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