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Hotel and Catering Accounts
Hotel and Catering Accounts discusses accounts and cost statements in the context of hotel and catering management. The book is comprised of 24 chapters that cover the range of accounts, costing, and budgeting relevant to caterers. The coverage of the text includes accounting concepts and conventions; elements of cost and sales; and non-profit-making concerns. The book also covers budgetary control; working capital management; and adjustments for stocks, accruals, and payments in advance. The text will be most useful to caterers and catering students. Students and professionals in the field of business management and accounting will also benefit from this book.
The Professional Caterers' Handbook
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 Caterer and Hotelkeeper Guide to Money Matters for Hospitality Managers
Unique in its approach, 'Money Matters for Hospitality Managers' is unlike other heavy theoretical accounting texts, using real life scenarios to show managers how it's done. Backed up by a range of exercises and activities, it thus allows managers to put their learning straight into practice - and so to achieve immediate results! 'Money Matters' will actively help managers and employees in the industry to: · learn more about the control aspects in order to become more effective in their work · learn about the business and companies in the wider context · understand where their section of the organization fits in the 'bigger picture' · increase their knowledge and enhance career opportunities Covering an unprecedented range of sectors (including hotels, restaurants, contract catering, leisure tourism, cruise ships and theme parks), the book supplies useful advice for the whole hospitality industry. It is ideal for operational and first line management, for whom it provides a welcome, accessible and hands-on introduction to finance and accounting in their sector.
Starting and Running a Catering Business
This new edition is updated and revised. Catering is hot! - One of the faster growing business start-ups in the booming food industry. New starters need specific, relevant and up-to-date information - this book is ideal for the complete beginner caterer, cook and non-cook, through to advice for more experienced caterers looking to trade up or expand. It is full of useful contacts for further research.
Catering Services: a Complete Guide
Professional catering involves the provision of food service at occasions such as birthdays, weddings, anniversaries as well as outdoor events such as festival celebrations, concerts, public meetings, etc. Corporate events, cocktail parties and get-togethers are other occasions that use catering services. Caterers provide food and drink services according to the client's requirements. Menus, cutlery, tableware and entertainment are carefully selected according to the occasion. For someone with an interest and eye for detail, this book covers the most significant topics in the field of catering. It will be of great help to all those who are involved in the hospitality sector.
How to Start a Home-Based Catering Business, 6th
Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.
