"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.

They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others.

This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business.

It requires superb planning and management. This book is for people who are looking for a challenging career move and for those who are already in the food services industry.

Full information about the details of catering along with 25 complete menu themes with beverage and wine pairings.

Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap.