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 TitleAuthorDescription
Off-Premise Catering Management
Bill Hansen and Chris ThomasOff-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.
Catering: A Guide to Managing a Successful Business Operation
Bruce Mattel and The Culinary Institute of AmericaIn this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More)
Jacquelyn LynnMake Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Catering Like a Pro: From Planning to Profit
Francine HalvorsenEssential information and how-to advice from the best in the businessCatering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood, all published by John Wiley & Sons.
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups)
Entrepreneur Press and Jacquelyn LynnAmericans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources.
Start Your Own Food Truck Business: Cart, Trailer, Kiosk, Standard and Gourmet Trucks, Mobile Catering and Bustaurant
Entrepreneur Press and Rich MintzerSatisfy Your Hunger for Success At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs like you. Learn how you can become a part of one of the hottest and most affordable food businesses—mobile food. From gourmet food to all-American basics and hot dog wagons to bustaurants, get the delicious details behind starting a food truck business. Led by our experts, learn how to find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more. Plus, access recipes, shopping lists, favorite equipment buys and more from practicing food truck entrepreneurs. Covers: Six trendy mobile food opportunities: cart and concession trailers, kiosks, standard and gourmet trucks, mobile catering and bustaurants How to identify your customers and service niche Creating your mobile menu Choosing and outfitting your vehicle or kiosk Licenses, zoning, parking, and other considerations Scouting and staging for conducting business Hiring help Setting prices Spreading the word And more From choosing a business vehicle to franchising and everything in between, learn everything you need to know to get your business moving toward success!
History of Italian Renaissance Art (Paper cover) (7th Edition)
Frederick Hartt and David WilkinsFor survey courses in Italian Renaissance art.   A broad survey of art and architecture in Italy between c. 1250 and 1600, this book approaches the works from the point of view of the artist as individual creator and as an expression of the city within which the artist was working.   History of Italian Renaissance Art, Seventh Edition, brings you an updated understanding of this pivotal period as it incorporates new research and current art historical thinking, while also maintaining the integrity of the story that Frederick Hartt first told so enthusiastically many years ago. Choosing to retain Frederick Hartt's traditional framework, David Wilkins' incisive revisions keep the book fresh and up-to-date.
Carry the One: A Novel
Carol AnshawCarry the One begins in the hours following Carmen’s wedding reception, when a car filled with stoned, drunk, and sleepy guests accidentally hits and kills a girl on a dark country road. For the next twenty-five years, those involved, including Carmen and her brother and sister, craft their lives in response to this single tragic moment. As one character says, “When you add us up, you always have to carry the one.” Through friendships and love affairs; marriage and divorce; parenthood, holidays, and the modest calamities and triumphs of ordinary days, Carry the One shows how one life affects another and how those who thrive and those who self-destruct are closer to each other than we’d expect. As they seek redemption through addiction, social justice, and art, Anshaw’s characters reflect our deepest pain and longings, our joys, and our transcendent moments of understanding. This wise, wry, and erotically charged novel derives its power and appeal from the author’s exquisite use of language; her sympathy for her recognizable, very flawed characters; and her persuasive belief in the transforming forces of time and love.
Doing a Literature Review: Releasing the Social Science Research Imagination (Published in association with The Open University)
Christopher Hart`This book can provide an excellent framework for bolstering what is often an experiential process - doing a literature review. It is best seen alongside the supervisor, as a guide, through the multidimensional sea of academic literature' - British Educational Research Journal `I have been waiting for this book for five years. It sets out a number of important dimensions involved in the process of literature review and by clear signposting, diagrams, and examples will help the student to carry out her or his review more systematically. Learning how to carry out a literature review has always entailed the experiential. While this is a the best way of learning, it is only so providing that learning actually tak
How to Start a Home-Based Catering Business, 6th: *Become the top caterer in your area *Organize menus for parties, corporate events, and weddings ... caterer (Home-Based Business Series)
Denise VivaldoThose passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.
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