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Off-Premise Catering Management, 3rd Edition

December 2012, ©2013
Off-Premise Catering Management, 3rd Edition (EHEP002413) cover image


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.

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Table of Contents



Chapter 1. Introduction to Off-Premise Catering Management

Chapter 2. Getting Started: Laws, Locations, and Contracts

Chapter 3. Menu Planning

Chapter 4. Beverage Service

Chapter 5. Catering Equipment

Chapter 6. Logistics for Off-Premise Catering

Chapter 7. Human Resources

Chapter 8. The Show

Chapter 9. Marketing

Chapter 10. Pricing Off-Premise Catered Events

Chapter 11. Purchasing, Receiving, and Storing Foods

Chapter 12. Sanitation and Safety

Chapter 13. Accessory Services and Special Themes

Chapter 14. Budgeting, Accounting, and Financial Management


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Author Information

Chris Thomas has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice.

Bill Hansen is a 40-year veteran of the catering industry and the CEO of Bill Hansen Catering in Miami, Florida.

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New To This Edition

  • New content includes information on website development, social media marketing, the latest in commercial kitchen equipment, and budgeting and accounting software
  • Information on “green” catering and contemporary food trends
  • New chapter on beverage service that includes off-premise bar set-up, contemporary cocktail ingredients, and guidance on selecting beers and wines for events
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The Wiley Advantage

  • Applications oriented — include many useful forms and checklists throughout the planning and execution stages of the event.
  • Extended coverage of marketing off-premise catering businesses
  • Time-management tips
  • Helpful staff recruiting and training ideas
  • Creative ways to find unique and exciting catering venues
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Instructors Resources
Wiley Instructor Companion Site
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Students Resources
Wiley Student Companion Site
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Purchase Options
Wiley E-Text   
Off-Premise Catering Management, 3rd Edition
ISBN : 978-1-118-54878-3
560 pages
December 2012, ©2013
$48.00   BUY

Off-Premise Catering Management, 3rd Edition
ISBN : 978-0-470-88971-8
560 pages
December 2012, ©2013
$70.00   BUY

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