Catering Management 3rd Ed.

The updated, comprehensive guide to successful catering business management. In addition to creating and executing a great menu, successful catering also takes know-how for marketing your business, keeping costs in line, and ensuring the entire operation runs smoothly.

Goldy Schulz has a lucrative new gig, preparing breakfasts and conference-room snacks for a local law firm. It's time-consuming, but Goldy is enjoying it -- until the night she arrives to find Dusty, the firm's paralegal, dead. The poor young woman also happened to be Goldy's friend and neighbor, and now Dusty's grieving mother begs Goldy to find out who murdered her daughter. Just because the police are on the case doesn't mean Goldy can't do a little snooping herself.

Catering To Nobody by Diane Mott Davidson

Goldy's father-in-law is almost killed by a poisoned cup of coffee at an affair she has catered, closing down her business and sending her on the trail of someone intent on revenge.

On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

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 are essential to success in on-premise catering.