1.Preface

2.Running Your Own Catering Business
Why Run A Catering Business?; Skills You Need; Types Of Catering; What Next?; Working Out Your Strengths;

3.Getting Into The Catering Business
Starting Your Own Business From Scratch; Making Your Business Unique; Being A Sole/Joint Partner; Partnerships; Forming A Company; Buying An Existing Business; Becoming A Partner In An Existing Business; Working For A Catering Company To Learn The Ropes; W

4.Finding And Equipping Your Business Premises
Registering Food Premises; Moveable/Temporary Premises; Working From Or At Home; Renting Or Buying Dedicated Catering Premises; Renting Or Buying An Established Catering Company; Scrutinising The Property; Ventilation Requirements; Hygiene; The Kitchen; Ki

5.Health And Safety
Fridge Storage And Temperature Control; Food Poisoning; Hygiene Standards; Environmental Health Requirements; Safety In The Kitchen; Transporting Food; Further Information And Useful Contacts;

6.Business Finances
Your Business Plan; Estimating Your Start-Up Costs; Estimating Your Business Finance; Your Assets And Liabilities; Dealing With Seasonal Peaks And Troughs; Calculating Menu Costings; Raising Capital; Dealing With Banks; Business Partnership; Capital Expend

7.Marketing Your Business
Making Marketing A Priority; Identifying Your Target Market; Choosing A Name; Your Signage; Promotional Material; Advertising; Your Media Profile; Other Ways To Publicise Your Business; Cookery Classes; Adult Education Classes; One-To-One Cookery Classes;

8.Looking After Your Customers
What Will Your Catering Company Offer?; Pricing Your Catering Services; Meeting The Client; The Right Kind Of Clients For Your Business; Sample Letter And Proposal; Invoices; Post-Event Summary;

9.Food And Drink
Working Out What You Can Do; Compiling A Menu; Sample Menus; Different Diets; Your Clients’ Equipment; Dinner Parties; Keeping Up To Date; Sourcing Your Ingredients; The Sandwich And Salad Trade; Client With Unsuitable Menu Requests; Recipes; Instructing K

10.Designing Menus
Creating A Menu; Menu Planning And Dish Creation; Create Contented Customers; Good Food Communication Between Kitchen And Waiting Staff; Menu Writing;

11.Food Suppliers
Finding Suppliers; Tips For Buying; Sourcing Your Ingredients; Quality And Provenance Of Produce; Useful Contacts For Sourcing Produce;

12.Specialist Suppliers
Dealing With Specialists; Marquee Hire Companies; Equipment Hire; Tips For Dealing With Specialist Suppliers;

13.Staffing For Your Catering Business
The Importance Of Service; Waiting And Kitchen Staff; Finding Staff; Motivating Your Staff; The Staff Interview; Other Employment Tips; Overtime; Employers’ Responsibilities; Kitchen Hierarchy; The Kitchen Career; Kitchen And Waiting Staff Working Together

14.Keeping Your Business On Track
Keeping Your Customers; Effective Time Scheduling; Solving Business Problems; Reducing Risk; Long-Term Success For Your Catering Business;

15.It’s Show Time! Running An Event
Dealing With Crises; Planning Ahead; Example Dinner Party; Managing An Event; After The Event; Being A Caterer;