000			01338nam a2200229Ia 4500
003			NULRC
005			20250520094840.0
008			250520s9999 xx 000 0 und d
020			_a9780471214229
040			_cNULRC
050			_aTX 921 .H35 2004
100			_aHalvorsen, Francine _eauthor
245		0	_aCatering like a pro : _bfrom planning to profit / _cFrancine Halvorsen
250			_aRevised Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2004
300			_axiv, 334 pages ; _c23 cm.
504			_aIncludes index.
505			_a1. 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.
520			_a"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."
650			_aCATERERS AND CATERING -- HANDBOOKS, MANUALS, ETC
942			_2lcc _cBK
999			_c4266 _d4266