On-Premise Catering : Hotels, Convention, Conference Centers and Clubs
Patti J. Shock
Bok Engelsk 2001 · Electronic books.
| Utgitt | New York : : Wiley, , 2001.
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| Omfang | 1 online resource (449 p.)
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| Opplysninger | Description based upon print version of record.. - On-Premise Catering; Contents; Foreword; Preface; Chapter 1 Overview of On-Premise Catering; Chapter 2 Markets and Marketing; Chapter 3 Theme Parties, Weddings, Outdoor Parties, and Other Special Events; Chapter 4 Meal Functions; Chapter 5 Beverage Functions; Chapter 6 Function Room Selection and Setup; Chapter 7 Production and Service Planning; Chapter 8 Intermediaries and Suppliers; Chapter 9 Staffing; Chapter 10 Financial Controls and Reports; Chapter 11 Working with Other Departments; Glossary; Appendix; Index. - 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.
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| Emner | Caterers and catering
Caterers and catering - Handbooks, manuals, etc. catering matservering bespisning møtearrangement HotellerKonferanser |
| Sjanger | |
| Dewey | |
| ISBN | 0471389080
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