This book is perfect for catering professionals, hotel managers, and event planners who want to expand their knowledge on on-premise catering. It covers all the essential concepts and information needed for a successful event, including menu planning, service styles, staffing, and logistics. Readers will find the book informative, insightful, and practical – a great asset for anyone in the industry.

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Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.

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