Shock, Patti J. <br/><br/>
On-premise catering:  Hotels, convention & conference centers, and clubs / 
by Patti J. Shock and John M. Stefanelli. 
 - New York :  John Wiley, 
 - x, 438 p. ;  25 cm. 
<br/><br/>1. Overview of on-premise catering - 2. Markets and marketing - 3. Theme parties, weddings, outdoor parties, and other special events - 4. Meal functions - 5. Beverage functions - 6. Function room selection and setup - 7. Production and service planning - 8. Intermediaries and suppliers - 9. Staffing - 10. Financial controls and reports - 11. Working with other departments. 
<br/><br/><label>ISBN: </label>0471389080 (hbk.) 9780471389088 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caterers and catering--Handbooks, manuals, etc.
<br/><br/><label>Dewey Class. No.: </label>642.4  / SHO