Off-Premise Catering Management (3^rd Ed.)

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.

PREFACE vii

ACKNOWLEDGMENTS ix

1 Introduction to Off -Premise Catering Management 1

2 Getting Started: Laws, Locations, and Contracts 33

3 Menu Planning 67

4 Beverage Service 101

5 Catering Equipment 137

6 Logistics for Off -Premise Catering 183

7 Human Resources 235

8 The Show 285

9 Marketing 317

10 Pricing Off -Premise Catered Events 367

11 Purchasing, Receiving, and Storing Foods 389

12 Sanitation and Safety 417

13 Accessory Services and Special Themes 455

14 Budgeting, Accounting, and Financial Management 491

INDEX 537

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.