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Catering like a pro : from planning to profit / Francine Halvorsen

By: Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2004Edition: Revised EditionDescription: xiv, 334 pages ; 23 cmISBN:
  • 9780471214229
Subject(s): LOC classification:
  • TX 921 .H35 2004
Contents:
1. The client-centered approach to catering -- 2. Defining and achieving your goals -- 3. Learning from the pros -- 4. Setting up your business -- 5. Managing an event from introduction to conclusion -- 6. The staff and subcontractors -- 7. Choosing a location -- 8. Nonfood supplies -- 9. Food safety and sanitation -- 10. Menus -- 11. Recipe file -- 12. Beverages.
Summary: "This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering."
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 .H35 2004 (Browse shelf(Opens below)) c.1 Available NULIB000002025

Includes index.

1. The client-centered approach to catering -- 2. Defining and achieving your goals -- 3. Learning from the pros -- 4. Setting up your business -- 5. Managing an event from introduction to conclusion -- 6. The staff and subcontractors -- 7. Choosing a location -- 8. Nonfood supplies -- 9. Food safety and sanitation -- 10. Menus -- 11. Recipe file -- 12. Beverages.

"This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering."

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