Professional Catering
PART I: WHAT IS CATERING? 1. The Catering World: Types of Catering. 2. The Caterer and the Client. 3. Establishing the Right Kind of Catering for You. 4. Choosing Your Client. 5. Social Media Marketing. PART II: THE CATERING OPERATION. 6. The Seven Functions of Catering. 7. Planning--The Basic Catering Management Function. 8. Operations--Execution of Tasks. 9. Organizing the Event. 10. Catering Equipment. 11. Procuring Catering Equipment. 12. Implementing. 13. Controlling. 14. Understanding Risk Management, Insurance and Legal Issues. PART III: GAINING A COMPETITIVE EDGE. 15. Beverage Management. 16. Conflict Resolution. 17. Sustainable Catering: One Ecological Step at a Time. 18. Human Resource Management of Catering. Appendix A: Ingredients for Success. Appendix B: Weights, Measures, and Abbreviations. Appendix C: Sample Business Plan.