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  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    Wiley 2001; US$ 52.00

    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... more...

  • Purchasingby Andrew H. Feinstein; John M. Stefanelli

    John Wiley & Sons, Inc. 2002; US$ 85.00

    For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in... more...

  • Purchasing for Chefsby Andrew H. Feinstein; John M. Stefanelli

    John Wiley & Sons, Inc. 2006; US$ 52.00

    A Compendium of Purchasing Principles for the Culinary Professional Purchasing For Chefs is unlike any other purchasing book on the market. It presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be implemented... more...

  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli; Cheryl Sgovio

    Wiley 2011; US$ 49.50

    The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts... more...

  • A Meeting Planner's Guide to Catered Eventsby Patti J. Shock; John M. Stefanelli

    Wiley 2008; US$ 31.00

    Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event.... more...

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