Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America ; Photography by Ben Fink.
Editor: Hoboken : John Wiley & Sons, Inc., 2015Edición: Second EditionDescripción: 1 online resource (305 pages)Tipo de contenido:- text
- computer
- online resource
- 9781119031918
- 1119031915
- 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)) | Ebook c. 1 | Disponible | 50000003283255 | |||||||||||||
| Libro electrónico | Biblioteca Encarnación Valdés Acceso en línea | 642/.4068 (Navegar estantería(Abre debajo)) | Disponible | ocn893389732 |
Includes bibliographical references and 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 -- Glossary -- Equivalency Charts -- Index.
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.
Description based on print version record and CIP data provided by publisher; resource not viewed.