02498cam a2200373 i 4500 18336101 OSt 20220713155647.0 141016s2016 njua s 001 0 eng 2014039224 9781118137970 (cloth : alk. paper) 9781119031918 (electronic) DLC eng DLC rda DLC pcc TX921 .M38 2016 642/.4068 23 Mattel, Bruce. author Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America. [electronic resource] Second Edition. Hoboken, New Jersey : Wiley, [2016] xiv, 304 pages : illustrations ; 25 cm text rdacontent txt unmediated rdamedia n volume rdacarrier nc 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. Caterers and catering Management. Fink, Ben, author Culinary Institute of America. Online version: Mattel, Bruce. Catering Second Edition. Hoboken : John Wiley & Sons, Inc., 2015 9781119031918 (DLC) 2014041568 http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1084844&site=ehost-live Presione para acceder el libro en línea lcc 6 TX921 .M38 2016 270484 270484 0 0 lcc 0 0 12 12 45 2018-04-10 23 34.26 0 TX921 .M38 2016 50000003272555 2018-04-10 00:00:00 c. 1 34.26 2018-04-10 7