Overview
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
Full Product Details
Author: Stephen Shiring (Indiana University of Pennsylvania) ,
R. William Jardine ,
Richard Mills Jr (Indiana University of Pennsylvania, USA)
Publisher: Cengage Learning, Inc
Imprint: Delmar Cengage Learning
Edition: New edition
Dimensions:
Width: 20.50cm
, Height: 2.00cm
, Length: 23.60cm
Weight: 0.774kg
ISBN: 9780766816602
ISBN 10: 0766816605
Pages: 352
Publication Date: 20 December 2000
Audience:
College/higher education
,
Professional and scholarly
,
Undergraduate
,
Postgraduate, Research & Scholarly
Format: Paperback
Publisher's Status: Out of Print
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
"Chapter 1: The Catering World: A Many Splendid Thing. Chapter 2: The Caterer and the Client. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 4: Choosing Your Client. Chapter 5: Seven Functions of Catering. Chapter 6: Planning the Function. Chapter 7: Operations-The Second Catering Functions. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 10: Implementing: The Fifth Function of Catering. Chapter 11: ""Controlling"": The Sixth Catering Function. Chapter 12: Understanding Insurance and Legal Issues. Chapter 13: Emerging Business Benchmarks and Conclusions."
Chapter 1: The Catering World: A Many Splendid Thing. Chapter 2: The Caterer and the Client. Chapter 3: Selecting a Niche in the Catering Profession. Chapter 4: Choosing Your Client. Chapter 5: Seven Functions of Catering. Chapter 6: Planning the Function. Chapter 7: Operations-The Second Catering Functions. Chapter 8: Organizing the Event: The Third Function of Catering. Chapter 9: Equipment: The Fourth Function of Catering. Chapter 10: Implementing: The Fifth Function of Catering. Chapter 11: Controlling : The Sixth Catering Function. Chapter 12: Understanding Insurance and Legal Issues. Chapter 13: Emerging Business Benchmarks and Conclusions.
Author Information
Dr. Stephen B. Shiring, Sr., is an Associate Professor in the Department of Hospitality Management at Indiana University of Pennsylvania. His professional work experience includes catering, consulting food broker, and restaurant management. Integrating a unique service learning experiences into his classes, Dr. Shiring has taught 21 different hospitality management courses, including catering and special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production, purchasing, introduction to hospitality, and hospitality business model. Both an academic and internship adviser, he is the IUP faculty representative to the Walt Disney World College Program. He served as chairperson of the Department of Hospitality Management for seven years and is a member of the International Council on Hotel, Restaurant, and Institutional Education as well as serves on advisory committees representing both community colleges and vocational-technical high schools. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Education, serving as an on-site evaluator for Hospitality & Tourism Management Programs seeking accreditation. Dr. Shiring's numerous awards include the IUP African American Cultural Center's Award of Recognition. He received his doctorate degree from the University of Pittsburgh.
