The professional caterer’s handbook

點閱:8

作者:by Laura Arduser & Douglas Brown

出版年:2006

出版社:Atlantic Publishing Group Inc.

出版地:Ocala FL

格式:EPUB 流式

ISBN:9781601380791

分類:英文書  

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 menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

  • Cover
  • Title
  • Copyright
  • Humane
  • Table of Contents
  • From the Experts
  • Foreword
  • Introduction
  • Chapter 1: Catering Basics
  • Chapter 2: Getting Started
  • Chapter 3: Computers and Software
  • Chapter 4: Traditional Marketing
  • Chapter 5: Web Sites
  • Chapter 6: Public Relations
  • Chapter 7: Managing the Event
  • Chapter 8: Setting Up the Event
  • Chapter 9: Beverage Functions
  • Chapter 10: Staffing and Personnel
  • Chapter 11: Pricing and Menus
  • Chapter 12: Food Presentation and Production
  • Chapter 13: Cost Controls
  • Chapter 14: Sanitation and Safety Procedures
  • Chapter 15: Equipment
  • Chapter 16: Recordkeeping
  • Chapter 17: Home-Based Catering
  • Chapter 18: Adding Catering to a Restaurant
  • Glossary
  • Manufacturers Reference
  • References