Off-Premise Catering Management - Hardcover

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Bill Hansen is President of Bill Hansen Catering in Miami, Florida, and the founder and CEO of Leading Caterers of America, a Web site that provides resources for caterers and catering customers. He has taught catering courses at Florida International University since 1990 and teaches Bill Hansen Catering Boot Camps across the United States. Chris Thomas is a professional writer who specializes in food and wine topics.

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The complete, up-to-date guide to starting and running a catering business

Off-Premise Catering Management, Second Edition is the revised and updated edition of the practical guide to planning, executing, and managing an off-premise catering business.

Recommended in its first edition by the National Association of Catering Executives as a useful study tool for their certification exams, Off-Premise Catering Management features the latest information on catering trends and management techniques, as well as updated guidelines to laws and food safety.

Off-Premise Catering Management, Second Edition covers key leadership principles for catering success and provides useful materials for applying them in the real world, including:

• Time-management tips
• Innovative strategic planning techniques
• In-depth marketing
• Helpful staff recruiting and training ideas
• Creative ways to find unique and exciting catering venues
• Money-saving purchasing methods and product specifications
• Hot trends in accessory services, including photography, music, wedding cakes, and fireworks
• A comprehensive "quick course" on wines from around the world

Off-Premise Catering Management, Second Edition offers students and professionals an exceptional go-to resource that readers have testified "saved the day" more than once!