"No better laboratory than this."
- Shock said of Las Vegas.
- Shock said of Las Vegas.
Patti J. Shock
On-Premise Catering:
Hotels, Convention Centers, Arenas, Clubs, and More
2nd Edition by: Patti J. Shock, Stefanelli, Sgovio
To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills.
The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers.
The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers.
