How to Manage a Successful Catering Business
Author:   Manfred Ketterer
Publisher:   John Wiley and Sons Ltd
Edition:   2nd Revised edition
ISBN:  

9780471284208


Pages:   336
Publication Date:   15 December 1990
Format:   Hardback
Availability:   Awaiting stock   Availability explained


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How to Manage a Successful Catering Business


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Overview

This 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 Details

Author:   Manfred Ketterer
Publisher:   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:  

9780471284208


ISBN 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   Availability explained

Table of Contents

OVERVIEW; 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.

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