The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To) [Paperback]

Sony Bode (Author)

Book Description

Series: The Food Service Professionals Guide To | Publication Date: September 2, 2002

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Think of them as Cliff Notes TM on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Editorial Reviews

Review

I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher -- Food Industry News, November 2002 I recomend a wonderful new source of information - The Food Service Professionals Guide To Series - Jim Contis, Publisher --Food Industry News, November 2002

Product Details

• Paperback: 144 pages
• Publisher: Atlantic Publishing Company (FL); illustrated edition edition (September 2, 2002)
• Language: English
• ISBN-10: 0910627223
• ISBN-13: 978-0910627221
• Product Dimensions: 8.2 x 5.3 x 0.4 inches
• Shipping Weight: 1.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #295,627 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 15 people found the following review helpful:

5.0 out of 5 stars Practical "real world" examples for maximizing profits, July 6, 2004

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To) (Paperback)

One of the newest additions to the Atlantic Publishing Group's outstanding "The Food Service Professional" series, The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit. Here revealed are 365 "insider secrets" showcasing everything necessary to launch a successful catering business; practical "real world" examples for maximizing profits; and clear, accessible instructions on how to sell, market, and operate a catering operation profitably no matter what part of the country it is located in. If you are considering your own catering company as an entrepreneurial small business, then give a close and careful reading to Sony Bode's The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit!

4 of 4 people found the following review helpful:

2.0 out of 5 stars Shallow and error-filled, January 16, 2010

By 

Bradley Ems (Kirkwood, MO USA) - See all my reviews
(REAL NAME)   

This review is from: The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To) (Paperback)

As a primer for someone who is contemplating the launch of a catering business, this book is a decent guide to things one might need to think about: Menu, food safety, project management of jobs, insurance, extras, pricing, etc., but it's far too short to delve to any of its subjects with any useful depth. You would do just as well - or better - with a few hours of Googling. In fact, the authors of the book rely significantly on the reader charging off to the web to supplement the book's information. Pardon me, but if I'm going to do that, why do I need to give you money for this book?

Add to the shallowness of the subject matter the issue of errors in the text. There are countless typographical errors, misspellings and other mistakes that lead one to conclude this book was rushed to print with little in the way of competent editing. At one point, for example, in discussing pricing and profit calculation, the author offers a sample menu and labor cost which comes to 44% of the selling price, then announce that one's profit would be...44%. Uh, no, that would be a 56% gross profit, fella. Worst, cost and price are used seemingly interchangably, leading to confusion about upon what one is supposed to base one's pricing. An inexcusable lapse on a topic that is, after all, at the core of what opening a business is all about: Making money.

In short, if you're thinking about opening a catering business, you should really look elsewhere for usable, accurate information.

8 of 11 people found the following review helpful:

4.0 out of 5 stars Wonderful information for such a small purchase, July 27, 2005

By 

Elayne (CA) - See all my reviews

This review is from: The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To) (Paperback)

I'm so happy this book was written particularly since I'm new to the catering business. I found this book to be extremely helpful. There's a huge amount of work that goes into just preparing to go into business for yourself as a caterer and this book did a wonderful job of providing website resources for further research as well as providing very useful tips. It's easy to read and understand. This is a great reference book and I'll be sure to look at it often.