How to Manage a Successful Catering Business

Manfred Ketterer (Autor)

Buch | Hardcover

336 Seiten

1990 | 2nd Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-28420-8 (ISBN)

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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.

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.

Erscheint lt. Verlag	15.12.1990
Zusatzinfo	illustrations forms, plans, index
Verlagsort	New York
Sprache	englisch
Maße	161 x 239 mm
Gewicht	684 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-28420-3 / 0471284203
ISBN-13	978-0-471-28420-8 / 9780471284208
Zustand	Neuware