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Description - Starting and Running a Catering Business 2nd Edition by Carol Godsmark

Catering is becoming one of the fastest-growing businesses in the booming food industry. More corporate companies are realising the importance of offering good food and service to guests and employees. Catering for those who entertain at home is a lucrative market too - thanks to the more disposable income of individuals who can afford a caterer for their events. You can share in this growth market, be it in the sandwich business, weddings or marquee events. And you can operate from dedicated premises, or cater from your own home.This clear, comprehensive, hands-on, idea-packed book covers: different types of catering businesses to consider; working from home or dedicated premises; your equipment and food supplies; getting to grips with finance and marketing your business; how to approach prospective clients and keep them; pricing your service; creating menus for weddings, corporate events, drinks and dinner parties, outside catering; and, how to handle staff and a healthy, safe food business.Contents: 1. Running your own catering business; 2. Getting into the catering business; 3. Finding and equipping your business premises; 4. Health and safety; 5. Business finances; 6. Marketing your business; 7. Looking after your customers; 8. Food and drink; 9. Designing menus; 10. Food suppliers; 11. Specialist suppliers; 12. Staffing your catering business; 13. Keeping your business on track; 14. It's show time! Running an event; Helpful hints from experienced caterers; Glossary; Useful Contacts; Bibliography; Index.

Buy Starting and Running a Catering Business 2nd Edition by Carol Godsmark from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781845282660
ISBN-10: 1845282663
Format: Paperback
(198mm x 130mm x mm)
Pages: 247
Imprint: How To Books Ltd
Publisher: Little, Brown Book Group
Publish Date: 28-Feb-2008
Country of Publication: United Kingdom

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Author Biography - Carol Godsmark

CAROL GODSMARK food journalist, restaurant critic and consultant. She is also the author of How to Start and Run Your Own Restaurant and a caterer with twenty years experience.

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