"On-premises catering is one of the fastest-growing and most profitable segments of the food and beverage industry. In fact, growth has been so rapid that there is actually a shortage of hotel catering executives armed with the organizational, social, and business skills required by this exciting and exacting field. " "Following an enlightening overview discussion, the book provides specific and detailed information on how to plan, develop, implement, supervise, and follow up on a catering assignment. Topics discussed include marketing, client relations, working with other departments, meal functions, beverage functions, service planning and staffing, and financial controls and reports. " "Structured for easy reference and offering an in-depth, comprehensive source of established catering principles and practices, Hotel Catering is an ideal reference for both professional caterers and students. "--Jacket.