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This extensive, detailed manual 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.
The new companion CD-ROM contains all the forms from the book in a PDF format for easy use, plus a 100+ page business plan in Microsoft Word.
Topics covered for both home-based catering and restaurateurs who want to add catering to their operation include:
- Profitable menu planning.
- Kitchen management.
- Equipment layout and planning.
- Food safety and HACCP.
- How to hire, train, manage and keep qualified professional staff.
- IRS guidelines on reporting tips.
- Bookkeeping, auditing, budgeting and profit planning.
- Public relations and low-cost marketing ideas.
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