Second Edition
Published by John Wiley & Sons Inc.

Off-premise catering entails serving food at a location away from the caterer’s food production facility. With the growing demand for this kind of catering, how then does a caterer manage the pressures that this type of business entails?

In their book, Off-Premise Catering Management, Catering Management Professor Bill Hansen and food writer Christ Thomas discuss these questions and address the numerous ways to professionally and successfully manage difficult off-premise catering situations. The book provides a complete, up-to-date guide to starting and running a catering business.

While maintaining some of the same features from the first edition, this second edition offers additional tips on strategic planning techniques, an extensive discussion on marketing, updated information on food safety and foodborne illness, staff recruiting and training ideas, money-saving purchasing methods and product specs, among others.

Off-Premise Catering Management gives an extensive and comprehensive view of how one can be at part with the best in the industry even though competition is keen. Informative and entertaining, this book will serve as a bible for those who put much passion and energy in running a successful catering operation.