Business Aspects of Catering

An introductory text for those taking examinations or who wish to learn about the business aspects of catering at a practical level. It covers aspects ranging from purchasing and supply to budgeting and selling and catering law - licensing, employment, hygiene, health and safety.

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This introductory text has been written for those preparing for examinations or those who wish to learn about the business aspects of catering at a practical level. It covers the requirements of a number of catering courses including CGLI, NEBBS, National Dip Cert and BTEC Hotel and Catering studies courses and the Business and Supervisory Studies unit of HCIMA Part 1. It should also be useful to those already in the industry, particularly small operators seeking new ideas or wishing to update their knowledge of business techniques. The book is divided into three sections: the first part gives an introduction to the hotel and catering industry and deals with the routines of purchasing and supply; the second section with financial and cost aspects, including budgeting and profit; while the final section concentrates on catering law.