Catering Management: Outdoor and On-Premise

Catering is one of the fastest growing segments of the food service industry. Catering operations, as either a stand-alone facility or as part of a larger hospitality-related business, exist in a wide variety of formats, or styles. Most common are those that are readily identifiable as private rooms in restaurant operations, hotel facilities, and independent catering facilities. The increased demand by the international public for private function space outside of their own homes and businesses has led the catering segment of the food service sector of the hospitality industry to be a leader in the continued growth of both facilities and revenue. This book is a practical and comprehensive guide to the intricacies involved in planning, executing, and managing a catering business – both on and off premises. It is basic enough for the hospitality student and comprehensive enough for the catering professional.