On Premise Catering

Author : Patti J. Shock,John M. Stefanelli,Cheryl Sgovio
Publisher : Wiley Global Education
Page : 496 pages
File Size : 54,8 Mb
Release : 2011-07-15
Category : Business & Economics
ISBN : 9781118513811

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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition by Patti J. Shock,John M. Stefanelli,Cheryl Sgovio Pdf

To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.

Author : Chris Thomas,Bill Hansen
Publisher : John Wiley & Sons
Page : 564 pages
File Size : 40,6 Mb
Release : 2012-12-17
Category : Business & Economics
ISBN : 9780470889718

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Off-Premise Catering Management by Chris Thomas,Bill Hansen Pdf

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.

Author : Patti J. Shock,John M. Stefanelli,Cheryl Sgovio
Publisher : Wiley Global Education
Page : 496 pages
File Size : 51,7 Mb
Release : 2011-07-15
Category : Business & Economics
ISBN : 9781118513811

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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition by Patti J. Shock,John M. Stefanelli,Cheryl Sgovio Pdf

To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.

Author : Hansen
Publisher : Unknown
Page : 360 pages
File Size : 45,5 Mb
Release : 1997-09-10
Category : Electronic
ISBN : 0471642703

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Off-Premise Catering Management by Hansen Pdf

Author : Patti J. Shock,John M. Stefanelli,Cheryl Sgovio
Publisher : Wiley
Page : 0 pages
File Size : 55,7 Mb
Release : 2011-08-02
Category : Business & Economics
ISBN : 0470551755

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On-Premise Catering by Patti J. Shock,John M. Stefanelli,Cheryl Sgovio Pdf

On-Premise Catering Despite the fact that foreign stocks make up a larger portion of world equity markets than U.S. stocks, only a small portion of American investors’ dollars are allocated overseas. Many of the world’s biggest and fastest-growing companies are located outside the United States, so a global portfolio can bestow rich rewards on the savvy investor. But increased return opportunities aren’t the only benefit. Greater opportunities for risk management through diversification are another important advantage of a global investment portfolio. Yet even the most sophisticated investors have been deterred by misconceptions about the risks associated with foreign stocks and the seeming lack of information about foreign markets. Own the World will educate you on the importance of going global, the investment vehicles providing access to global markets, and potential pitfalls to watch out for when expanding portfolios overseas. Author Aaron Anderson, an analyst at Fisher Investments, describes the benefits of global investing in straightforward terms. He explains that many of the world’s most successful firms are located outside the United States, including many of the companies Americans rely on most. He details how investing globally can increase diversification and reduce portfolio risk because different conditions in different countries can cause domestic and foreign stocks to be imperfectly correlated. The author provides an overview of global stock markets and describes how to efficiently employ a top-down approach to building a global portfolio. He outlines some of the factors impacting stock prices around the world as well as some of the more challenging aspects of global investing, such as political risks, different accounting standards, and others. He further explains that, in many cases, the perceived risk is greater than the actual risk. While global investing can’t insulate investors from all the ups and downs inherent in stocks no matter where they’re from, it can unleash myriad opportunities to take advantage of the growth potential and risk-reducing benefits of stocks around the world. This book can show you how to take full advantage of these tremendous opportunities.

Author : Patti J. Shock,John M. Stefanelli
Publisher : Wiley
Page : 448 pages
File Size : 50,6 Mb
Release : 2001-06-11
Category : Business & Economics
ISBN : 9780471437833

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On-Premise Catering by Patti J. Shock,John M. Stefanelli Pdf

Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.

Author : Anonim
Publisher : J. Davis and Associates, LLC
Page : 44 pages
File Size : 54,5 Mb
Release : 2024-05-09
Category : Electronic
ISBN : 9780975901236

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Catering From My Kitchen by Anonim Pdf

Author : Patti J. Shock,John M. Stefanelli
Publisher : John Wiley & Sons
Page : 643 pages
File Size : 50,5 Mb
Release : 2008-10-20
Category : Business & Economics
ISBN : 9780470124116

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A Meeting Planner's Guide to Catered Events by Patti J. Shock,John M. Stefanelli Pdf

Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.

Author : Douglas Robert Brown
Publisher : Atlantic Publishing Company
Page : 1133 pages
File Size : 55,7 Mb
Release : 2007
Category : Business & Economics
ISBN : 9780910627979

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The Restaurant Manager's Handbook by Douglas Robert Brown Pdf

Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!

Author : Patti J. Shock,John M. Stefanelli
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 54,8 Mb
Release : 2011-02-28
Category : Business & Economics
ISBN : 1118099265

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On-premise Catering by Patti J. Shock,John M. Stefanelli Pdf

Author : Sony Bode
Publisher : Atlantic Publishing Company
Page : 146 pages
File Size : 49,5 Mb
Release : 2003
Category : Business & Economics
ISBN : 9780910627221

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Successful Catering by Sony Bode Pdf

"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information." -- Amazon.com viewed February 8, 2021.

Author : Nancy Loman Scanlon
Publisher : John Wiley & Sons
Page : 276 pages
File Size : 51,5 Mb
Release : 2012-12-17
Category : Business & Economics
ISBN : 9781118091494

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Catering Management by Nancy Loman Scanlon Pdf

An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.

Author : Douglas Robert Brown,Shri L. Henkel
Publisher : Atlantic Publishing Company
Page : 626 pages
File Size : 41,8 Mb
Release : 2007
Category : Business & Economics
ISBN : 9780910627818

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The Non-commercial Food Service Manager's Handbook by Douglas Robert Brown,Shri L. Henkel Pdf

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Author : Bruce Mattel,The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 322 pages
File Size : 48,6 Mb
Release : 2015-03-16
Category : Cooking
ISBN : 9781118137970

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Catering by Bruce Mattel,The Culinary Institute of America (CIA) Pdf

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.

Author : Patti J. Shock,John M Stefanelli
Publisher : John Wiley & Sons
Page : 128 pages
File Size : 54,6 Mb
Release : 2009-07-14
Category : Business & Economics
ISBN : 0470571578

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On-Premise Catering by Patti J. Shock,John M Stefanelli Pdf