Off–Premise Catering Management

A revised and updated edition of your practical guide to starting and running an off–premise catering business

For nearly two decades, Off–Premise Catering Management has been the most trusted resource for professional and aspiring caterers who want practical, real–world guidance on setting up and operating their own business. This comprehensive resource covers every aspect of the off–premise caterer′s job including menu planning, pricing, food and beverage service, equipment, packing, delivery, and set–up logistics. It also covers wider business considerations such as legal issues, finances, human resources, marketing, and health and safety regulations.

This newly updated Third Edition includes new content and coverage on "green" practices, current food trends, the latest equipment, website development, and social media marketing. It also features an entirely new chapter on beverage service that includes off–premise bar set–up, contemporary cocktail ingredients, and guidance on selecting the right beers and wines for events.

With a wealth of practical forms, schedules, and checklists to illustrate examples and reinforce key concepts, Off–Premise Catering Management, Third Edition is an excellent study resource, as well as an on–the–job reference for practicing caterers. Whether you′re already in the business or just starting out, this comprehensive, trustworthy guide offers everything you need to succeed.

Acknowledgments

Chapter 1. Introduction to Off–Premise Catering Management

Chapter 2. Getting Started: Laws, Locations, and Contracts

Chapter 3. Menu Planning

Chapter 4. Beverage Service

Chapter 5. Catering Equipment

Chapter 6. Logistics for Off–Premise Catering

Chapter 7. Human Resources

Chapter 8. The Show

Chapter 9. Marketing

Chapter 10. Pricing Off–Premise Catered Events

Chapter 11. Purchasing, Receiving, and Storing Foods

Chapter 12. Sanitation and Safety

Chapter 13. Accessory Services and Special Themes

Chapter 14. Budgeting, Accounting, and Financial Management

Index

Chris Thomas has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice.

Bill Hansen is a 40–year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida.