Foreword vii
Preface xi
CHAPTER 1 Overview of On-Premise Catering 1
CHAPTER 2 Sales and Marketing 35
CHAPTER 3 Theme Parties, Weddings, Outdoor Parties, and Special Events 109
CHAPTER 4 Meal Functions 145
CHAPTER 5 Beverage Functions 187
CHAPTER 6 Function Room Selection and Setup 221
CHAPTER 7 Production and Service Planning 265
CHAPTER 8 Intermediaries and Suppliers 305
CHAPTER 9 Staffi ng 333
CHAPTER 10 Financial Controls and Reports 353
CHAPTER 11 Working with Other Departments 393
Glossary 419
Notes 453
Appendix 455
Index 467
Author for Instructors
Patti J. Shock, CPCE, is a professor in the Harrah Hotel College at the University of Nevada Las Vegas and the academic advisor at The International School of Hospitality.
Cheryl Sgovio, CPCE, is Director of Catering and Convention Sales at the Thomas & Mack Center, Sam Boyd Stadium, and Cox Pavilion, all at the University of Nevada Las Vegas.
John M. Stefanelli, PhD,is a professor in the Food and Beverage Department of the Harrah Hotel College at the University of Nevada Las Vegas.