MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02457nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520102958.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781533247117 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 921 .P64 2017 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pogodin, Cyrill |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Catering from A to Z / |
| Statement of responsibility, etc. |
Cyrill Pogodin |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
[North Charleston, South Carolina] : |
| Name of publisher, distributor, etc. |
[CreateSpace Independent Publishing Platform], |
| Date of publication, distribution, etc. |
c2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 161 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD12.49 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Z /, Catering |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part 1: What is a catering company? -- Part 2: Performance and weaknesses of organizational forms -- Part 3: Support documentation for catering company activity: why are service standards important? -- Part 4: Development of a quality control system -- 5.Opportunities for promoting catering services and selling them to corporate customers -- Part 6: The requisite equipment for catering -- Part 7: Formats of off-premises catering events -- Part 8: The menu for festive occasions -- Part 9: Methods of organizing hourly personnel for catered events: adhering to corporate standards -- 10.Specifics of preparing and catering for large-scale events. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Catering can be a difficult and complicated industry to navigate. Often, there are no standardized procedures or documentation that give a business a strong foundation. Cyrill Pogodin, an internationally acclaimed catering consultant, noticed the same mistakes kept surfacing in different catering companies. He realized the source of the problem is often management being so focused on the next event that they lose sight of the bigger picture. Whether you are just starting out or are an experienced caterer, Pogodin’s guide will show you how to keep your long-term goals in mind and teach you how to do the following: understand the structure of traditional catering companies, identify your company’s strengths and weaknesses, create support documentation to promote service standards, develop a quality-control system, promote your company, organize testing events, plan a unique menu, purchase equipment, work with a personnel database to organize hourly employees and cater large-scale events. Pogodin’s advice will give you the tools to build a stable and successful business that your clients can consistently count on. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
CATERERS AND CATERING -- MANAGEMENT |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
