Off-Premise Catering Management

Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.