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Catering : a guide to managing a successful business operation / Bruce Mattel

By: Material type: TextTextPublication details: Hoboken, New Jersey : John Wiley & Son, Inc., c2016Edition: Second editionDescription: xiv, 304 pages : illustrations ; 25 cmISBN:
  • 9781118137970
Subject(s): LOC classification:
  • TX 921 .M38 2016
Contents:
1.Introduction to catering -- 2.Starting your catering business -- 3.Pricing for profit -- 4.Setting up the catering kitchen -- 5.Staffing -- 6.Marketing -- 7.Event planning -- 8.How can we serve you? -- 9.Food preparation and service -- 10.Dining room and beverage management -- 11.Sample menus and service -- 12.Recipes for catering.
Summary: From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 921 .M38 2016 (Browse shelf(Opens below)) c.1 Available NULIB000018146

Includes index.

1.Introduction to catering -- 2.Starting your catering business -- 3.Pricing for profit -- 4.Setting up the catering kitchen -- 5.Staffing -- 6.Marketing -- 7.Event planning -- 8.How can we serve you? -- 9.Food preparation and service -- 10.Dining room and beverage management -- 11.Sample menus and service -- 12.Recipes for catering.

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

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