| Catering: A Guide to Managing a Successful Business Operation Revised Edition Contributor(s): Mattel, Bruce (Author), The Culinary Institute of America (Cia) (Author) |
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ISBN: 1118137973 ISBN-13: 9781118137970 Publisher: Wiley OUR PRICE: $47.45 Product Type: Hardcover Published: March 2015 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - General - Cooking | Tablesetting |
| Dewey: 642.4 |
| LCCN: 2014039224 |
| Physical Information: 0.9" H x 7.5" W x 9.3" (1.50 lbs) 320 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 |