Off-Premise Catering Management

Off-Premise Catering Management

Author: Chris Thomas

Publisher: John Wiley & Sons

Published: 2012-12-17

Total Pages: 564

ISBN-13: 0470889713

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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.


Catering Management

Catering Management

Author: Nancy Loman Scanlon

Publisher: John Wiley & Sons

Published: 2012-12-17

Total Pages: 276

ISBN-13: 1118091493

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An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The 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.


Catering Management

Catering Management

Author: Nancy Loman Scanlon

Publisher: LibreDigital

Published: 2007-03-31

Total Pages: 304

ISBN-13: 9780470073612

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Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.


On-Premise Catering

On-Premise Catering

Author: Patti J. Shock

Publisher: Wiley Global Education

Published: 2012-10-16

Total Pages: 498

ISBN-13: 1118513819

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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.


The Restaurant Manager's Handbook

The Restaurant Manager's Handbook

Author: Douglas Robert Brown

Publisher: Atlantic Publishing Company

Published: 2003

Total Pages: 577

ISBN-13: 0910627096

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Accompanying CD-ROM contains copies of all forms contained within the text.


A Meeting Planner's Guide to Catered Events

A Meeting Planner's Guide to Catered Events

Author: Patti J. Shock

Publisher: John Wiley & Sons

Published: 2008-10-20

Total Pages: 643

ISBN-13: 0470124113

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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.


Design and Equipment for Restaurants and Foodservice

Design and Equipment for Restaurants and Foodservice

Author: Costas Katsigris

Publisher:

Published: 2005-03-24

Total Pages: 584

ISBN-13:

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This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.


The Restaurant Manager's Handbook

The Restaurant Manager's Handbook

Author: Douglas Robert Brown

Publisher: Atlantic Publishing Company

Published: 2007

Total Pages: 1133

ISBN-13: 0910627975

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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!