On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

by Patti J. Shock, John M. Stefanelli, Cheryl Sgovio

Book Overview

Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.

• Format: Hardcover
• Language: English
• ISBN: 0471389080
• ISBN13: 9780471389088
• Release Date: December 2000
• Publisher: Wiley
• Length: 448 Pages
• Weight: 2.15 lbs.
• Dimensions: 1.0" x 7.7" x 9.5"

Customer Reviews

An excellent educational tool!!

This book was exactly what I needed after being out of the catering sales business for a few years. It covers it all! I would definitely reccommend!!

Wonderful book!

I had to buy this book to study for a catering certification test, and I was anticipating a dull, dry rehash of things I already knew after 5 years as a caterer. But, I was pleasantly surprised. It is written in a most readable manner, and I learned so much I didn't know, which makes me so much more professional. I recommend it highly.

Great!

This is a great reference book. I have been in catering for 15 years, and there is a lot of stuff in this book I never knew!