Professional Caterers Handbook is a comprehensive book on how to plan, start and operate a successful catering operation?

You will learn the fundamentals:

• profitable menu planning
• successful kitchen management
• equipment layout and planning
• food safety and HACCP

The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements.

The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You’ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.

The new companion CD-ROM contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.

Contents

1. Catering basics
2. Getting started
3. Computers and software
4. Traditional marketing
5. Web sites
6. Public relations
7. Managing the event
8. Setting up the event
9. Beverage functions
10. Staffing and personnel
11. Pricing and menus
12. Food presentation and production
13. Cost controls
14. Sanitation and safety procedures
15. Equipment
16. Record keeping
17. Home-based catering
18. Catering to a restaurant

Glossary
Manufacturers Reference
Index

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ORDER NOW Professional Caterers Handbook How to Open and Operate a Financially Successful Catering Business Book + CD-ROM by Lora Arduser and Douglas Brown 2006 • 624 pages • $89.95 + shipping Texas residents please add 6.75 % sales tax