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Successful catering : managing the catering operation for maximum profit Cover Image Book Book

Successful catering : managing the catering operation for maximum profit

Bode, Soni. (Author).

Record details

  • ISBN: 0910627223 : PAP
  • Physical Description: print
    144 p. ; 21 cm.
  • Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003.

Content descriptions

General Note:
Includes index.
"365 insider secrets revealed"--Cover.

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Subject: Caterers and catering -- Management

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Available copies

  • 1 of 1 copy available at Vancouver Community College.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 921 B63 2003 (Text) 33109008611295 Stacks Volume hold Available -
► Summaries & More
▼ Additional Content
Introduction
Getting Started
How Profitable Can Catering Be?
9(1)
Are You ``Born'' for Catering?
10(3)
Catering Potential in Your Community
13(1)
Choosing a Name
14(3)
Insurance Requirements
17(4)
Types of Catering
The Pros and Cons of Home-Based Catering
21(2)
Off-Premises Catering
23(4)
On-Premises Catering
27(1)
The Best of Both Worlds
28(3)
Writing a Contract
Contracts and Deposits
31(1)
Determining Charges
32(3)
Determining Function Space
35(1)
Basic Contract Stipulations and Considerations
36(3)
Cancellations and Refunds
39(2)
Sample Contract Agreement
41(2)
Staffing & Personnel
Grasp the Basics About Staffing and Personnel
43(3)
Employee Recruitment
46(4)
Orientation, Training and Motivation
50(3)
Compensation
53(2)
Uniforms
55(2)
Event Order Sheets
57(2)
The Kitchen and Service Equipment
Facility Requirements and Kitchen Layout
59(2)
Major Equipment
61(1)
Equipment You Will Need for Your Catering Business
62(3)
Finding Equipment for Your Catering Business
65(1)
Preparation Equipment
66(2)
Kitchen and Serving Equipment
68(3)
Food Preparation and Menu
Essentials of Menu Making
71(1)
Menu Trends
72(2)
Determining What Type of Menu to Offer
74(2)
Quantities and Portion Sizes
76(1)
Particulars of Menu Planning
77(3)
Food Preparation
80(2)
Catering for Beverage Functions
82(3)
Legal Implications of Alcoholic Beverage Catering
85(4)
Sanitation, Health & Safety Procedures
Causes of Food-Borne Illnesses
89(3)
Employee Hygiene
92(1)
Sanitation Inspections
93(2)
Food Handling
95(2)
Safety Procedures
97(2)
Food Presentation
Creating the ``Wow!'' Factor
99(2)
Guidelines for Tray and Platter Selection and Design
101(2)
Essentials of Presentation, Garnishing and Arranging
103(2)
Make a Splash!
105(4)
Marketing & Pricing
Why Marketing is Mandatory
109(3)
Define Your Customer
112(1)
Business Plan and Market Analysis
113(1)
Marketing Your Business Plan
114(3)
Marketing Tools
117(3)
The Internet and E-Commerce
120(1)
Sales and Closing the Sale
121(2)
General Pricing Considerations
123(2)
Pricing Guidelines
125(4)
Budgeting & Accounting
Accounting Systems
129(1)
Chart of Accounts
130(2)
Grasp the Basics of Budgeting
132(2)
Income Statement and Balance Sheet
134(1)
Understanding Cash Flow
135(3)
Financing and Keeping Track of Money
138

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