How to manage a successful catering business / Manfred Ketterer.

By: Publisher: Jenks, Oklahamo : J. Williams Book Company, c1982Description: 294 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0920745075
Subject(s): DDC classification:
  • 642.4 K51 1982
Contents:
Section I OVERVIEW 3 -- Chapter 1 Advantages of the Catering Business 5 -- Chapter 2 Financial and Legal Considerations 9 -- Chapter 3 The On-Premise Catering Operation 19 -- Section II SALES 31 -- Chapter 4 The Banquet Office 33 -- Chapter 5 Selling and Booking Affairs 37 -- Chapter 6 Developing and Increasing Sales 61 -- Chapter 7 Agenda for Weekly Sales Meetings 76 -- Section III FUNCTIONS AND MENUS 83 -- Chapter 8 Planning and Pricing Banquet Menus 85 -- Chapter 9 Package Plans 103 -- Chapter 10 The Various Types of Parties and Functions 108 -- Chapter 11 Weddings 141 -- Chapter 12 The Bar Mitzvah 162 -- Chapter 13 Showmanship 170 -- Section IV EXECUTION 179 -- Chapter 14 Banquet Organization and Supervision 181 -- Chapter 15 The Catering Kitchen and Related Areas 193 -- Chapter 16 Banquet Service 207 -- Chapter 17 Banquet Serviceware 232 -- Chapter 18 Banquet Room Furniture 240 -- Chapter 19 Purchasing for Volume Catering 249 -- Section V OPTIONS 259 -- Chapter 20 Off-Premise Catering 261 -- Chapter 21 Kosher and Kosher-Style Catering 268 -- Chapter 22 Outside Services 275 -- Index 287
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Reference Reference College Library General Education Reference 642.4 K51 1982 (Browse shelf(Opens below)) Available 48274

Includes index.

Section I OVERVIEW 3 -- Chapter 1 Advantages of the Catering Business 5 -- Chapter 2 Financial and Legal Considerations 9 -- Chapter 3 The On-Premise Catering Operation 19 -- Section II SALES 31 -- Chapter 4 The Banquet Office 33 -- Chapter 5 Selling and Booking Affairs 37 -- Chapter 6 Developing and Increasing Sales 61 -- Chapter 7 Agenda for Weekly Sales Meetings 76 -- Section III FUNCTIONS AND MENUS 83 -- Chapter 8 Planning and Pricing Banquet Menus 85 -- Chapter 9 Package Plans 103 -- Chapter 10 The Various Types of Parties and Functions 108 -- Chapter 11 Weddings 141 -- Chapter 12 The Bar Mitzvah 162 -- Chapter 13 Showmanship 170 -- Section IV EXECUTION 179 -- Chapter 14 Banquet Organization and Supervision 181 -- Chapter 15 The Catering Kitchen and Related Areas 193 -- Chapter 16 Banquet Service 207 -- Chapter 17 Banquet Serviceware 232 -- Chapter 18 Banquet Room Furniture 240 -- Chapter 19 Purchasing for Volume Catering 249 -- Section V OPTIONS 259 -- Chapter 20 Off-Premise Catering 261 -- Chapter 21 Kosher and Kosher-Style Catering 268 -- Chapter 22 Outside Services 275 -- Index 287

English

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