The Professional Caterer | The Professional Caterer's Handbook: How to Open and Operate a Financially...

College-level culinary schools in particular must have this reference | The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business | Lora Arduser, Douglas Robert Brown

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	• The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Lora Arduser, Douglas Robert Brown Atlantic Publishing Company, 2006 - 624 pages average customer review:based on 11 reviews view larger image
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highly recommended

An Indispensable Addition

"THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS" by Lora Arduser and Douglas Robert Brown.

This book is an indispensable addition to any would be caterer's library. If you have thought about turning your catering skills into a full time business this book will open your eyes to all that is involved in starting and operating your own catering business.

Any and every aspect of operating your own successful catering business is included in this fabulous book. The authors start by talking about the skills needed to open and operate your own catering business, the give you a step by step planning guide to developing your business goals and plan.

Each chapter of this text skillfully builds on the last one to provide you with a comprehensive handbook to answer all your questions. Should you own or lease, what laws should you be aware of, how to market your company, how to set up the event, staffing, which equipment to purchase, and should you start as a home based catering company? These are only a few of the thousands of answers you will get from reading this handbook.

From the very first page of the book the author's are getting you excited about opening your own catering business. The tone of the book is uplifting and positive and will make you feel like you could do this!

The book also comes with a companion CD-ROM that will provide additional resource material including tons of business forms to get you started. This book is great for anyone in the catering business, weather a seasoned business owner or just in the contemplation stages of owning their own business; this book will be an invaluable source of information.

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The Professional Caterer

A must have book for a new Caterer starting their own business.

College-level culinary schools in particular must have this reference

If you want to enter the catering business, there are plenty of lighter guides on the topic on the market - but if you're really serious about professionally entering the business, you can't be without THE PROFESSIONAL CATERER'S HANDBOOK: HOW TO OPEN AND OPERATE A FINANCIALLY SUCCESSFUL CATERING BUSINESS. A cd-rom supplements the weighty exploration which is actually a detailed manual of step-by-step instruction on all the basics. From bookkeeping and handling profits and loss to considering the pros and cons of professional equipment, there's no better guide on the market. College-level culinary schools in particular must have this reference.

Diane C. Donovan
California Bookwatch

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All questions answered

If you are serious about starting a catering business this is the only book you will need to guide you through the process. Catering is not an easy business and it may be years before you see any serious return on you efforts, this book will show you why and at very least help you decide if this business is for you. "Handbook" makes it sound much less than it is, as 1 reviewer stated its more like an encyclopedia well worth the investment.

Fabulous

This book is more than worth its money in culinary gold. I recently graduated from culinary school and have started a catering business with my husband. I've read a number of books on how to start a catering business and have found this to be the best one yet. Lots of information and very good detail. Every caterer needs to have this copy in their reference library.

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Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline.

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