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On-premise catering : hotels, convention & conference centers, and clubs / Patti J. Shock, John M. Stefanelli.
By: Shock, Patti J
.
Contributor(s): Stefanelli, John M.
Material type: 
BookPublisher: New York ; Chichester : Wiley, 2001Description: x, 438 p. : ill. ; 25 cm.ISBN: 0471389080; 9780471389088.Subject(s): Caterers and catering | Caterers and catering -- Handbooks, manuals, etc | Cookery / food & drink etc | Hotel & catering trades | Food and DrinkDDC classification: 642.4 SHO
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 642.4 SHO (Browse shelf(Opens below)) | Available | 38888000640718 |
Total holds: 0
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Enhanced descriptions from Syndetics:
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.
Includes index.
Table of contents provided by Syndetics
- Foreword
- Preface
- Overview of On-Premise Catering
- Markets and Marketing
- Theme Parties, Weddings, Outdoor Parties, Other and Special Events
- Meal Functions
- Beverage Functions
- Function Room Selection and Setup
- Production and Service Planning
- Intermediaries and Suppliers
- Staffing
- Financial Controls and Reports
- Working with Other Departments
- Glossary
- Appendix
- Index