Covers budgeting, legal, sanitation issues, menu and event planning, adding new accounts and more. Includes worksheets, menus and recipes to help streamline paperwork, organize each event and ensure profitability as you go. A comprehensive resource section lists who to call for a variety of supplies, services and crucial information. Also offers practical advice from some of America's most successful caterers.

Table of Contents

The Client-Centered Approach to Catering; Defining and Achieving Your Goals; Talking with the Professionals; The Business Office; Managing an Event from Introduction to Conclusion (Including Contracts and Worksheets); The Staff; The Premises; Nonfood Supplies; Food Handling and Sanitation; Menus; Recipe File; Beverages; Public Service Perishable Food Distribution; Index.