| Edition |
2nd ed. |
| Description |
327 p. : ill. ; 24 cm. |
| Note |
Includes index. |
| Contents |
Advantages of the catering business -- Financial and legal considerations -- The on-premise catering operation -- The banquet office -- Selling and booking affairs -- Developing and increasing sales -- Agenda for weekly sales meetings -- Planning and pricing banquet menus -- Package plans -- The various types of parties and functions -- Weddings -- The Bar Mitzvah -- Showmanship -- Banquet organization and supervision -- The catering kitchen and related areas -- Banquet service -- Setting up a banquet bar -- Banquet serviceware -- Banquet room furniture -- Purchasing for volume catering -- Off-premise catering -- Kosher and kosher-style catering -- Outside services -- Computerized catering. |
| Subject |
Caterers and catering -- Management.
|
| ISBN |
0442006756 |
|
