The Professional Caterer*s Handbook. Restaurant Books / Catering Books / The Professional Caterers Handbook with CD 2019-01-27

The Professional Caterer*s Handbook Rating: 6,8/10 279 reviews

The professional caterer's handbook : how to open and operate a financially successful catering business with CD

The Professional Caterer*s Handbook

No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. There are literally hundreds of innovative ways demonstrated to streamline. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Topics covered include getting started, marketing and public relations, staffing and personnel, cost controls and more. 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. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. Every book has resources, contact information, and web sites of the products or companies discussed.

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

The Professional Caterer*s Handbook

One section of the book is devoted to home-based catering entrepreneurs. You'll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. 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. If you need your items by a certain date, please contact us prior to placing your order. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.

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The Professional Caterer's Handbook

The Professional Caterer*s Handbook

The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. Not tailored to one brand of catering versus another, it may be too much for some people like me. Studio: Atlantic Publishing Group Inc. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. Do you need a comprehensive book on how to plan, start and operate a successful catering operation? Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Also, because it is a bible of sorts, it doesn't go into depth on any one component and considers the reader to If you are into starting up your own catering business, this book is phenomenal. Further, the author carefully emphasizes the importance of becoming an effective, efficient, and effectual caterer by including tips, reminders, and concrete solutions on certain issues and concerns in catering.

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

The Professional Caterer*s Handbook

This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. Details The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business brings everything you need to know about starting and developing a successful catering business! 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. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of cateri Do you need a comprehensive book on how to plan, start and operate a successful catering operation? The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Another section is for restaurateurs that wish to add catering to their restaurant operation.

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The Professional Caterers Handbook

The Professional Caterer*s Handbook

This new edition includes photos and information from leading food service manufacturers to enhance the text. The print version of this book is 624 pages and you receive exactly the same content. Every book has resources, contact information, and web sites of the products or companies discussed. The author has taken the risk out of running a restaurant business. Over the years we have expanded our selection of wholesale supplies and commercial equipment to include healthcare, educational, and hotel supplies. Guidelines for Tray and Platter Selection and DesignThe Extra Step; Presentation-Enhancing Products; Chapter 13: Cost Controls; What Is Cost Control? Another section is for restaurateurs that wish to add catering to their restaurant operation.

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Table of contents for The professional caterers' handbook

The Professional Caterer*s Handbook

A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. Because this item is not stocked in our warehouse, processing, transit times and stock availability will vary. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. We ve added new chapters offering food nutrition guidelines and proper employee training. Yamaha Dvx 1000 Service Manual Repair Guide File Name: Yamaha Dvx 1000 Service Manual Repair Guide. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate.

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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business by Douglas R. Brown

The Professional Caterer*s Handbook

Publisher: Atlantic Publishing Group Inc. 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. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time.

Next

The Professional Caterer's Handbook

The Professional Caterer*s Handbook

This covers everything for which many companies pay consultants thousands of dollars. The print version of this book is 624 pages and you receive exactly the same content. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding. 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. You'll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.

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