The Professional Caterer's Handbook : How to Open and Operate a Financially Successful Catering Business

Format:

Book

Author/Creator:

Brown, Douglas.

Contributor:

Brown, Douglas Robert, Contributor.

Language:

English

Subjects (All):

Caterers and catering--Management--Handbooks, manuals, etc.

Caterers and catering.

Physical Description:

1 online resource (792 p.)

Place of Publication:

Ocala : Atlantic Publishing Group, 2006.

Language Note:

English

Summary:

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable m

Contents:

Table of Contents; From the Experts; Foreword; Introduction; Chapter 1: Catering Basics; Skills Needed in the Catering Business; Assess Your Skills Profile; Assess Your Finances; Catering and Profits; Types of Catering; Off-Premise Catering; On-Premise Catering; Chapter 2: Getting Started; Planning Your Business; The Business Plan; Acquiring Startup Capital; Location, Location, Location; Laws, Regulations and Licenses; Insurance Requirements; Pre-Opening Activities; Chapter 3: Computers and Software; Computer Systems and the Catering Industry; Software; E-Mail and the Internet; Internet

Chapter 4: Traditional MarketingThe Four P's of Marketing; Marketing Strategy; Marketing Tools; Chapter 5: Web Sites; Select a Domain Name; Decide What to Put on Your Web Site; Create Your Web Site; Catering Resources on the Web; Sample Catering Web Sites; Chapter 6: Public Relations; What Public Relations Does and Doesn't Do; Public Relations and Marketing; Applying Your PR Plan; Media Relations and Campaigns; What's News?; How Is PR Different from Advertising?; Launching a PR Campaign; Chapter 7: Managing the Event; Handling Inquiries; Meeting with the Client; Quotes and Contracts

PaperworkChapter 8: Setting Up the Event; Tips for Room Setup; Room Appearance; Buffet Setup; Dining Table Decor; Table Presentation; General Rules for Table Service; Breakfast Service; Luncheon Service; Dinner Service; Clearing the Table; Event Timing and Staffing; Calculating Food Amounts; Chapter 9: Beverage Functions; Beverage Menu Planning; Pricing; Regulating Beverage Service; Service; Whiskey; Other Liquor; Beer; Bar Terminology; Wine; Wine and Food; Cocktails; Garnishes; Added Touches; Legal Implications of Alcoholic Beverage Catering; Chapter 10: Staffing and Personnel; Recruitment

HiringEmployee Screening; Interviewing; Interview Legally; Create a Personnel File; Employee Handbook and Orientation; Training and Motivating; Teamwork; Employee Motivation; Maintaining Performance Standards and Conducting Performance Reviews; Developing a Training Program; Coaching; Tipped Employees; Chapter 11: Pricing and Menus; Menu Setting; Menu Planning; Themes; Portion Control; Menu Planning and the Client; Types of Service; Menu Design; Menu Psychology; Menu Text; Price Placement; Sample Menus; Chapter 12: Food Presentation and Production; Advance Preparation; Food Presentation

Guidelines for Tray and Platter Selection and DesignThe Extra Step; Presentation-Enhancing Products; Chapter 13: Cost Controls; What Is Cost Control?; Critical Areas of Cost Control; Types of Losses; Kitchen Controls; Kitchen Procedures; Kitchen Cleanliness; Perpetual Inventory; Controlling Food Cost; Pricing; Chapter 14: Sanitation and Safety Procedures; Food-Borne Illnesses; Controlling Bacteria; HACCP; The Difference Between Clean and Sanitary; Personal Hygiene; Training Your Staff; Chapter 15: Equipment; Kitchen and Service Equipment; Major Equipment; Ranges and Ovens

Other Kitchen Equipment

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-60138-079-8

1-282-48965-8

9786612489655

0-910627-60-6

OCLC:

862147434