Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America.
- 1 of 1 copy available at College of the Rockies.
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Holdable?||Status||Due Date|
|Cranbrook Campus||TX 921 .M38 2015 (Text)||31111000151058||NEW DISPLAY||Volume hold||Available||-|
- ISBN: 9781118137970 (cloth : alk. paper)
- Physical Description: xiv, 304 pages : illustrations ; 25 cm
- Edition: Second Edition.
- Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 
|Bibliography, etc. Note:||
Includes bibliographical references and index.
|Formatted Contents Note:||
Introduction to catering -- Starting your catering business -- Pricing for profit -- Setting up the catering kitchen -- Staffing -- Marketing -- Event planning -- How can we serve you? -- Food preparation and service -- Dining room and beverage management -- Sample menus and service -- Recipes for catering.
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.
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|Subject:||Caterers and catering > Management.