Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.

A Meeting Planner's Guide to Catered Events

Business & Money

Patti J. Shock

John M. Stefanelli

Industries

wiley

Purchasing (Wiley Service Management Series)

Never HIGHLIGHT a Book Again! Includes all testable terms, concepts, persons, places, and events. Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780471389330. This item is printed on demand.

Purchasing: Selection and Procurement for the Hospitality Industry

Andrew Hale Feinstein

John Wiley&Sons

This book is a concise, easy-to-use resource for applying marketing strategies to a foodservice facility, addressing issues like: How do I market my restaurant to prospective customers? Do loyalty programs really work in restaurants? How does the design of my restaurant and menu affect the perception of my operation? This text provides the restaurant/foodservice manager with specific tools tying marketing theory to practice. It also includes checklists and examples that can be applied to the day-to-day operation of their business.

Restaurant Marketing for Owners and Managers

John T. Bowen

A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points.

The sale and purchase of restaurants

John Wiley&Sons, Inc.

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition

Andrew H. Feinstein

Jean L. Hertzman

See the best price to sell, buy, or rent books by John M. Stefanelli. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by John M. Stefanelli