a guide to managing a successful business operation Mattel, Bruce. creator author Fink, Ben author Culinary Institute of America text nju 2016 Second Edition. monographic eng

electronic

electronic resource

xiv, 304 pages : illustrations ; 25 cm 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. 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. Bruce Mattel, The Culinary Institute of America. Includes index. Caterers and catering Management TX921 .M38 2016 642/.4068 Mattel, Bruce. Hoboken : John Wiley & Sons, Inc., 2015 Second Edition. (DLC) 2014041568 9781118137970 (cloth : alk. paper) 9781119031918 (electronic) 2014039224 http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1084844&site=ehost-live http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1084844&site=ehost-live DLC 141016 20220713155647.0 18336101 eng