| Start & Run a Catering Business [With CD-ROM] Contributor(s): Erdosh, George (Author) |
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ISBN: 155180736X ISBN-13: 9781551807362 Publisher: Self-Counsel Press OUR PRICE: $16.16 Product Type: Paperback Published: January 2007 Annotation: Successfully running a small catering business takes much more than a passion for cooking and a knack for preparing tasty dishes. It requires superb planning and management. This book is for people who are looking for a challenging career move and for those who are already in the food services industry. It's a complete guide to succeeding as a caterer, written by a seasoned caterer who knows the ins and outs of the business.Detailing everything caterers need to know to attract clients and turn a profit, this book also offers tips on unique table decorations and surefire recipes that will win rave reviews. This edition includes information about effective use of the Internet to help improve both the culinary and the business aspects of a successful catering business. It also offers a CD-ROM with checklists and worksheets that can be customized to suit everyone's needs. |
| Additional Information |
| BISAC Categories: - Business & Economics | New Business Enterprises - Cooking | Methods - Professional - Cooking | Tablesetting |
| Dewey: 642.4 |
| Series: Start & Run ... |
| Physical Information: 0.56" H x 8.2" W x 9.7" (1.20 lbs) 219 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Successfully running a small catering business takes more than a passion for cooking and a knack for preparing tasty dishes. You have to be a superb planner and manager as well. Whether you are already in the food service industry or are looking for a challenging career move, this book is a complete guide to succeeding as a caterer. Topics include: Determine if catering is right for you; Develop contracts that work; Choose the right image and staff; Understanding different catering options; Planning and organizing events; Purchasing supplies and equipment; Attracting clients; Successfully orchestrating meals; Choosing the right staff and image. |