Stephen Shiring’s new text book, Professional Catering, 1st edition, will be published by Delmar Cengage Learning in January 2013.
Shiring’s new book equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing the business plan. Beautifully illustrated with four-color photography, this easy-to-read text is packed with tips from the trade, ingredients for success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task—planning, organizing, influencing, and controlling—helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client’s needs, and much more.
Complementing Shiring’s textbook is a video interview series he conducted featuring dynamic catering professionals, industry representatives, legal authorities, Department of Health staff, and the leading professional in the United States on sustainability in hospitality operations. In addition, Shiring was the content expert for 21 training videos on such catering tasks as skirting a table, setting the table top, designing action stations, service styles, setting up a service bar, setting a chafing dish, and a variety of napkin folds.
Shiring wrote the test bank and the accompanying instructor’s manual. PowerPoint slide presentations are available for each of the 18 chapters.
Professional Catering is the ideal resource for managing catering profitability.
Department of Hospitality Management