Professional Catering : The Modern Caterer's Complete Guide to Success

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Professional Catering : The Modern Caterer's Complete Guide to Success

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  • 製本 Hardcover:ハードカバー版／ページ数 428 p.
  • 言語 ENG
  • 商品コード 9781133280781
  • DDC分類 338

Full Description


PROFESSIONAL CATERING equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan. Beautifully illustrated with four-color photography, this easy-to-read resource is packed with Tips from the Trade, Ingredients for Success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task--planning, organizing, influencing, and controlling--helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client's needs, and much more. PROFESSIONAL CATERING is the ideal resource for managing catering profitability.

Contents

PART I1. The Catering World: Types of Catering. 2. The Caterer and the Client. 3. Establishing the Right Kind of Catering for You. 4. Choosing Your Client. 5. Social Media Marketing. PART II: THE CATERING OPERATION.6. The Seven Functions of Catering. 7. Planning--The Basic Catering Management Function. 8. Operations--Execution of Tasks.9. Organizing the Event.10. Catering Equipment.11. Procuring Catering Equipment.12. Implementing.13. Controlling.14. Understanding Risk Management, Insurance and Legal Issues.PART III: GAINING A COMPETITIVE EDGE.15. Beverage Management.16. Conflict Resolution.17. Sustainable Catering: One Ecological Step at a Time.18. Human Resource Management of Catering.Appendix A: Ingredients for Success. Appendix B: Weights, Measures, and Abbreviations.Appendix C: Sample Business Plan.