How to Manage a Successful Catering BusinessThis is a new edition of a successful handbook which gives practical, indepth, step-by-step information of all facets of running a successful business. |
Contents
INTRODUCTION | 1 |
SALES | 31 |
Developing and Increasing Sales | 61 |
Copyright | |
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additional affair aisle amount appetizer arrangements Assorted banquet banquet food bar mitzvah boy bartender bottle bride and groom buffet butter cake caterer's catering operation centerpieces ceremony challah champagne charge clean client cocktail hour coffee color contract cost d'oeuvres dance floor Danish Pastries decorated dessert dinner dishes dishwashing drinks employees entrée equipment example extra facilities floral FOLD food and beverage fork function room glasses glassware headwaiter hors d'oeuvres included key guest kitchen kosher labor linens liquor maid of honor mashgiach master of ceremonies menu napkins needed number of guests off-premise offered package plan pastry person Petit Fours placed plate platters preplated profit purchasing rental requested Roast salad salesman sauce seated sell served serviceware serving spoon silverware soup spoon storage sugar bowls table ferns tion tray usually vegetable waiter wedding wine