Patti J. Shock

The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and trade shows. The authors also discuss how this industry operates within casino properties. Then, the revenue up sell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.

To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.

Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.

"Resourceful companies have these strategies and tactics in place, and the entrepreneur would be well served to employ them from the start." –Bill Allen, Chief Executive Officer, Fleming’s Prime Steakhouse & Wine Bar and Roy’s Restaurants "The authors have done a great job of encapsulating . . . the ideas, issues, and ‘how-tos’ in order to develop and maintain a marketing campaign that has a high return on investment to the foodservice operator." –Rob Grimes, Chairman, Accuvia "It flows beautifully and brilliantly and avoids . . . the obfuscations that litter so many books . . . in the industry." –Stephen Michaelides, President, Words, Ink., former editor of Restaurant Hospitality Restaurant Marketing for Owners and Managers provides a concise treatment of how to use marketing to create a successful restaurant. Helpful in the day-to-day operations of every restaurant, this practical guide: *Ties theory to practice, complete with tools for implementation *Discusses how to develop a menu based on a restaurant’s location and design *Illustrates how to create a marketing plan and budget *Provides checklists and real-world examples The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.