Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America. [electronic resource]
Editor: Hoboken, New Jersey : Wiley, [2016]Edición: Second EditionDescripción: xiv, 304 pages : illustrations ; 25 cmTipo de contenido:- text
- unmediated
- volume
- 9781118137970 (cloth : alk. paper)
- 9781119031918 (electronic)
- 642/.4068 23
- TX921 .M38 2016
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | TX921 .M38 2016 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003272555 |
Descripciones mejoradas de Syndetics:
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
Includes index.
1. INTRODUCTION TO CATERING -- 2. STARTING YOUR CATERING BUSINESS -- 3. PRICING FOR PROFIT -- 4. SETTING UP THE CATERING KITCHEN -- 5. STAFFING -- 6. MARKETING -- 7. EVENT PLANNING -- 8. HOW CAN WE SERVE YOU? -- 9. FOOD PREPARATION AND SERVICE -- 10. DINING ROOM AND BEVERAGE MANAGEMENT -- 11. SAMPLE MENUS AND SERVICE -- 12. 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.
Tabla de contenidos provista por Syndetics
- Recipe Table of Contents(p. vi)
- Preface(p. viii)
- Acknowledgments(p. xiii)
- Dedication and About the Author(p. xiv)
- 1 Introduction to Catering(p. 1)
- 2 Starting Your Catering Business(p. 16)
- 3 Pricing For Profit(p. 36)
- 4 Setting Up the Catering Kitchen(p. 51)
- 5 Staffing(p. 86)
- 6 Marketing(p. 114)
- 7 Event Planning(p. 125)
- 8 How Can We Serve You?(p. 156)
- 9 Food Preparation and Service(p. 182)
- 10 Dining Room and Beverage Management(p. 204)
- 11 Sample Menus and Service(p. 221)
- 12 Recipes for Catering(p. 236)
- Glossary(p. 283)
- Equivalency Charts(p. 292)
- Index(p. 293)
- Photo Credits(p. 304)
Notas de autor provistas por Syndetics
Bruce Mattel is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY, After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to Joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena CA; San Antonio, TX; and Singapore.