Off-Premise Catering Management

From designing menus to food and beverage storage and transport, from equipment and supplies to hiring, training and managing staff, this resource explains how to plan and execute all details of superior catered events. Crucial legal and financial aspects of off-premise catering, including catering contracts, legal requirements, income statements and cost control, are discussed. The text features a wealth of customer service tips on creating innovative solutions to special problems and unorthodox customer demands.