Skip to main content

On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs




On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

Patti J. Shock, John M. Stefanelli

ISBN: 978-0-471-43783-3 June 2001 448 Pages


Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.


Overview of On-Premise Catering.

Markets and Marketing.

Theme Parties, Weddings, Outdoor Parties, Other and Special Events.

Meal Functions.

Beverage Functions.

Function Room Selection and Setup.

Production and Service Planning.

Intermediaries and Suppliers.


Financial Controls and Reports.

Working with Other Departments.



  • Only book that concentrates solely on-premises catering, the largest part of the catering market.
  • Explanations of business concepts (such as upselling) paired with real world applications.
  • Incorporates use of the web and software applications for marketing, scheduling, room layout, and inventory.
  • Includes information about special dietary needs.
  • Used for Certified Professional Catering Executive (CPCE) certification by NACE (National Association of Catering Executives).
  • Used for Certified Special Events Professional (CSEP) certification by ISES (International Special Events Society)