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OverviewThis is a new edition of a handbook which gives practical, indepth, step-by-step information of all facets of running a successful business. Written by a veteran in the culinary field, Manfred Ketterer defines the catering business as a profession and clearly distinguishes it from its restaurant counterparts. His advice assists in organizing, planning, directing and controlling an efficient catering operation. With added chapters on setting up a banqueting bar, computerization and off-premise catering this work offers a complete understanding of the various challenges a caterer must face in an ever changing and competitive market. This book should be of interest to catering professionals, hotel managers, restaurant owners and operators. Full Product DetailsAuthor: Manfred KettererPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Edition: 2nd Revised edition Dimensions: Width: 16.10cm , Height: 2.80cm , Length: 23.90cm Weight: 0.684kg ISBN: 9780471284208ISBN 10: 0471284203 Pages: 336 Publication Date: 15 December 1990 Audience: College/higher education , Professional and scholarly , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: Awaiting stock  Table of ContentsOVERVIEW; Advantages of the Catering Business; The On-Premise Catering Operation; SALES; The Banquet Office; Selling and Booking Affairs; Agenda for Weekly Sales Meetings; FUNCTIONS AND MENUS; Package Plans; The Various Types of Parties and Functions; Weddings; EXECUTION; Banquet Organization and Supervision; Banquet Service; Banquet Serviceware; Purchasing for Volume Catering; OPTIONS; Off-Premise Catering; Outside Services; Computerized Catering; Index.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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