On-premise Catering: Hotels, Convention & Conference Centers, And Clubs

Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book—the only one of its kind—covers the concepts and information that are essential to success in on-premise catering. "On-Premise Catering is both the definitive catering professional's desk reference and a complete, step-by-step guide for aspiring professionals. From developing a winning proposal to setting up a function space, from pricing meal and beverage functions to staffing an event, it covers all practical aspects of on-premise catering planning, development, implementation, supervision, and follow-up. It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, handling financial controls and financial reporting, and other critical business issues."--Jacket On-premise catering is catering for any function-banquet, reception, or event-that is held on the physical premises of the establishment or facility that is producing the function.