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Food Service Professional GUIDE TO Series Books

 

The Food Service Professional GUIDE TO Successful Catering

Learn everything you need to start a successful catering business. Provides practical and realistic examples on maximizing profits. Learn how to sell, market and run a profitable catering company. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today.

Restaurant Management Books
  • Building, Buying or Selling Restaurants
  • Operations
  • Cost Control
  • Promotion
  • Increasing Sales & Profit
  • Catering

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Food Service Professional
GUIDE TO Book Series

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The Food Service Professional GUIDE TO Successful Catering
    

 

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The Food Service Professional GUIDE TO Successful Catering
Product ID: AP-FS12-01-0045
Revised: 12/1/2018

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Successful Catering: Managing The Catering Operation For Maximum Profit

Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.

  • Everything you need to start a successful catering business
  • Provides practical and realistic examples on maximizing profits
  • Learn how to sell, market and run a profitable catering company

Table of Contents

  1. Getting Started
    • How Profitable Can Catering Be?
    • Are You "Born" for Catering?
    • Catering Potential in Your Community
    • Choosing a Name
    • Insurance Requirements
  2. Types of Catering
    • The Pros and Cons of Home-Based Catering
    • Off-Premises Catering
    • On-Premises Catering
    • The Best of Both Worlds
  3. Writing a Contract
    • Contracts and Deposits
    • Determining Charges
    • Determining Function Space
    • Basic Contract Stipulations and Considerations
    • Cancellations and Refunds
    • Sample Contract Agreement
  4. Staffing & Personnel
    • Grasp the Basics About Staffing and Personnel
    • Employee Recruitment
    • Orientation, Training and Motivation
    • Compensation
    • Uniforms
    • Event Order Sheets
  5. The Kitchen and Service Equipment
    • Facility Requirements and Kitchen Layout
    • Major Equipment
    • Equipment You Will Need for Your Catering Business
    • Finding Equipment for Your Catering Business
    • Preparation Equipment
    • Kitchen and Serving Equipment
  6. Food Preparation and Menu
    • Essentials of Menu Making
    • Menu Trends
    • Determining What Type of Menu to Offer
    • Quantities and Portion Sizes
    • Particulars of Menu Planning
    • Food Preparation
    • Catering for Beverage Functions
    • Legal Implications of Alcoholic Beverage Catering
  7. Sanitation, Health & Safety Procedures
    • Causes of Food-Borne Illnesses
    • Employee Hygiene
    • Sanitation Inspections
    • Food Handling
    • Safety Procedures
  8. Food Presentation
    • Creating the "Wow!" Factor
    • Guidelines for Tray and Platter Selection and Design
    • Essentials of Presentation, Garnishing and Arranging
    • Make a Splash!
  9. Marketing & Pricing
    • Why Marketing is Mandatory
    • Define Your Customer
    • Business Plan and Market Analysis
    • Marketing Your Business Plan
    • Marketing Tools
    • The Internet and E-Commerce
    • Sales and Closing the Sale
    • General Pricing Considerations
    • Pricing Guidelines
  10. Budgeting & Accounting
    • Accounting Systems
    • Chart of Accounts
    • Grasp the Basics of Budgeting
    • Income Statement and Balance Sheet
    • Understanding Cash Flow
    • Financing and Keeping Track of Money
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