Carol Godsmark

If you're planning to hold your wedding reception at home, in your village hall or even in a local barn there's a lotmore to think about than if you go the hotel route.You'll need to source and book the marquee and contact hire companies for tables and chairs, crockery and cutlery, table linen, loos, refrigeration, bar facilities, a generator - and more.The good news is that a wedding reception at home can be much more intimate and personal and you are able to be more flexible in terms of timing. You are also better able to control the cost - and with the average wedding totting up at around GBP17,000 in today's market, that's an important consideration.With this book you'll be able to event manage the day yourself so that all the details are covered and everything runs smoothly with the minimum of stress. Alongside all the more general advice and tips you'll find information on: A* Preparing a budget and getting quotations for the marquee or village hall.A* Choosing the menu, including a selection of sample menus.A* If you're cooking yourself, how to prepare and shop for the chosen menus.A* Buying alcohol, planning the bar and finding staff to man it.A * How to hire equipment and gauge quantities of plates, cutlery, serving dishes, and tablecloths.A* How to find good staff and instruct them on their duties.A* Organising the music and ensuring sufficient electrical power.A* Planning the big tidy up afterwards! AUTHOR BIOG: In her role as professional caterer Carol Godsmark has event managed and catered for many home-based wedding receptions. She is also a journalist, food writer, author, restaurant critic and consultant, and editor of Savour, The Guild of Food Writers' publication. Born in Canada, she discovered food culture when moving to Europe aged 8.She now lives in West Sussex. CONTENTS: Acknowledgements Preface 1. Planning your wedding 2. Planning your budget 3. Compiling the guess list 4. Setting the stage - choosing, equipping and decorating your venue 5. Planning the entertainment for your wedding 6. Planning the menu 7. Doing your own catering 8. Planning the drinks 9. Finding and managing your staff 10. After the party Index.

Planning a Wedding Reception at Home

Heather Dismore

Michael Garvey

Andrew G. Dismore

Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry – from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues – to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you’ll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality! Starting & Running a Restaurant For Dummies covers: Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety

Starting and Running a Restaurant For Dummies

This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.

Carol Godsmark

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