Thomas, Hansen:

Off-Premise Catering Management, 3rd Edition

Instructor Companion Site

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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