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* Fully endorsed by the International Flight Catering Association. * Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry. * Unique and authoritative guide to the principles and practice of in-flight catering.
This practical, hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.
This text provides an introduction to the catering industry and prepares students for the working environment. The book includes step-by-step illustrated instructions and self-test questions and features an easy-to-understand writing style.
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
In 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.
James Beard Award–winning journalists expose food industry secrets in “the Kitchen Confidential of the big-ticket catering world” (New York Times). Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Award-winning food writers the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers or celebrity-spotting at a Hamptons cookout, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book. “Lively . . . [with] just the right combination of sophistication and self-deprecation [to] show us what really goes on behind the scenes.” —The Wall Street Journal “An absorbing, immersive, appetizing tale, written with sharp intelligence and style.” —Susan Orlean, New York Times–bestselling author of The Library Book “Brilliant, gleeful . . . full of tips and secrets.” —Bill Buford, national bestselling author of Heat “[A] captivating tell-all.” —Publishers Weekly
This book examines the whole of the hospitality industry and the way in which it operates. Part A examines and explores the accommodation industry, and Part B focuses on the foodservice industry. It is invaluable for students of a range of courses.
Contemporary events management is a diverse and challenging field. This introductory textbook fully explores the multidisciplinary nature of events management and provides the student with all the practical skills and professional knowledge they need in order to succeed in the events industry. It introduces every core functional area of events management, such as marketing, finance, project management, strategy, operations, event design and human resources, in a vast array of different event settings from sport to political events. This new edition has been updated to include: • New and updated content on developments in technology, risk management and event volunteering. • New and updated case studies that include emerging economies. • New industry voices by international practitioners. Every topic is brought to life through vivid case studies, personal biographies and examples of best practice from the real world of events management. Written by a team of authors with many years’ experience of working in the events industry, Events Management: An Introduction is the essential course text for any events management programme.