Chris Thomas

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, and food and beverage service, to equipment, packing, delivery, and set-up logistics. It also addresses legal...

The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, or country club—essentially, any place that serves beverages to customers. It provides readers with a comprehensive history of the beverage industry and an appreciation of wine, beer, and spirits. This book includes vital information on equipping, staffing, managing, and marketing a bar, alongside...