Catering Complete

by Doug Pinkston

Catering Complete is a concise, complete guide to the procedural aspects of managing a catering operation. The culmination of more than 20 years of high-volume catering management, it is a great resource for professionals, students and entrepreneurs. Catering Complete focuses on specific, step-by-step details on each of the following Maximizing your sales investment Pricing your product Finding and keeping top-notch employees The keys to an efficient kitchen Setting large, intricate room sets easily Providing the best in banquet service Organizing your beverage operation Delivering high-volume coffee service Controlling equipment loss Managing an off-premise operation Keeping expenses in line with sales

116 pages, Paperback

First published June 4, 2002

Reviews

[Doug Pinkston · Rating 5 out of 5]

Great starter book for people in catering operations. Covers all of the basics about staffing, purchasing, organizing, and the minute details on running a tight catering operation. Found the sections on setting the room and running coffee services very helpful. A lot of fantastic new ideas to improve efficiency and time management. Some stuff I'd never seen before. Great handbook for catering professionals, or even for people who just like to entertain.

[Doug Pinkston · Rating 5 out of 5]

Great guide!