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For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer’s job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Author Biography
Chris Thomas has been a writer for more than 30 years,specializing in food and wine topics. A former restaurant critic,she is the coauthor of 15 books, including The Bar and BeverageBook and Design and Equipment for Restaurants andFoodservice. Bill Hansen is a 40-year veteran of the catering industryand the CEO of Bill Hansen Catering in Miami, Florida.
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