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On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More Hardback - 2011 - 2nd Edition

by Patti J. Shock

  • New
  • Hardcover

Description

Hardback. New. The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field.
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Details

  • Title On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More
  • Author Patti J. Shock
  • Binding Hardback
  • Edition number 2nd
  • Edition 2
  • Condition New
  • Pages 496
  • Volumes 1
  • Language ENG
  • Publisher Wiley, New York
  • Date 2011-08
  • Illustrated Yes
  • Features Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # A9780470551752
  • ISBN 9780470551752 / 0470551755
  • Weight 2.1 lbs (0.95 kg)
  • Dimensions 9.2 x 7.6 x 1.2 in (23.37 x 19.30 x 3.05 cm)
  • Library of Congress subjects Caterers and catering
  • Library of Congress Catalog Number 2010037968
  • Dewey Decimal Code 642.4

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From the rear cover

A comprehensive, contemporary guide to modern on-premise catering principles and practices

To succeed in today's competitive and sophisticated on-premise catering market, catering professionals must be versed in a number of business and human relations skills, from basic accounting and marketing principles to working with intermediaries and suppliers. On-Premise Catering is the only complete guide that gives you all the knowledge and skills you need to succeed. This updated Second Edition covers new trends like online and social media marketing, as well as modern dcor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional's desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events. Written for both professionals and students, On-Premise Catering is a thorough and practical guide to this exciting and dynamic field.

About the author

PATTI J. SHOCK, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.

CHERYL SGOVIO, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.

JOHN M. STEFANELLI, PhD, is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.