Professional Catering structurally applies by design key essential and emerging management, marketing, strategic management, and supply chain concepts empowering the student, practitioner, event planner, chef, or aspiring entrepreneur with the appropriate knowledge, tools, and Tips from the Trade to start and position within the marketplace a competitive catering business.
This new second edition features:
- Updated, fully revised and expanded content added to each of the 18-chapters from invited industry experts adapting standard operating procedures from their discipline, including culinary arts, chemical process engineering, entrepreneurship, special event/wedding planning, alcoholic beverage service, client service management, beverage management, accounting, supply chain management, safety sciences, legal issues, insurance, human resources management, arbitration, mediation, and conflict resolution, social marketing, sanitation management and HACCP, industry consultants to equipment and commercial kitchen design, attorney and legal issues, equipment manufacturer’s representatives, and equipment, food and beverage system consultants, sport stadium/arena catering, school food service catering, contract management accounts, catering in self-operations, catering in higher education, catering in cultural institutions, catering in private clubs, and hotel catering, to them management of catering operations.
- Completely new Tips from the Trade segments on the accounting audit, supply chain management, catering and banquet equipment, client pricing, contracts, wedding events, private club catering, sous vide, and client services, dynamic pricing model and a focus on catering sales. Tips from the Trade, found throughout the text, apply real-life situations to the topic being discussed. These Tips present critical problem-solving skills demonstrated by leading professionals in the market today.
- New chapter content adapted from process chemical engineering and its application in the step by step design process required to effectively plan a catering event.
- Completely new section drawn from data obtained through interviews with successful caters which identifies their common traits and characteristics. So, you want to be a caterer?
- Completely new section contributed by industry consultant on sous vide technology and its adaption by caterers.
- “Through the Eyes” shares a Culinary Institute of America student’s externship experience at The Hotel Hershey providing a glimpse of real-on-the-job adaption by student transitioning into the world of professional food and beverage services.
- Linking operational strategic concepts and catering tactics with real-world application by featuring the exciting story of entrepreneurial caterers Mindi & Corey Corcco, Owner, Flair of Country Catering & Event Planning, LLC, The Willow Wedding & Event Venue, Co-owner of the Fifty Local Eatery and Ale House, Johnstown, Pennsylvania, whose unique story, woven throughout the book, begins with the creation of their catering concept and business plan launch from inception to sustainable controlled growth and emergence as the dominate caterer in their region – following the same tactics as outlined in the book.
- Completely new discussion on supply chain management, and the caterer’s role to monitor the supply chain and maintain real-time communication with vendors, purveyors, suppliers, and clients to ensure required products specified for the event are available at the right time, right form, right price, right location, and right quantities.
- Bonus feature – real-world experienced caterers and industry professionals connect textbook concepts to reveal and share with the student-reader how they used these to manager their daily operations. Students gain valuable on-the-job lessons from real-life stories to help avoid making a “similar” mistake or how to exceed client satisfaction.
- Completely overhauled all 18-Chapter PowerPoint lecture presentation slides. Invites the instructor to customize their lectures based on the content they desire to emphasize. Lecture content is enhanced through emphasizing catering industry standard operating procedures and practices as portrayed in professional pictures. This eases the effort, preparation time or the need to be a “caterer” to confidently instruct this course.
- Key Terms: Introduce each chapter with a list of Key Terms based on need-to-know industry-specific terminology.
- General Objectives: Explain what should be accomplished before proceeding to the next chapter.
- Glossary: Explains and defines each catering term.
- Easy to read format of the text complements the author’s direct approach to the subject matter.
- Industry-specific forms and checklists are interspersed throughout the text to aid comprehension of processes.
- Review Questions are presented at the end of each chapter, along with Putting It All Together exercises for students to apply what they have learned.
