TY  - BOOK
AU  - Mattel,Bruce
AU  - Fink,Ben
ED  - Culinary Institute of America.
TI  - Catering: a guide to managing a successful business operation 
SN  - 9781119031918
AV  - TX921 .M38 2016
U1  - 642/.4068 23
PY  - 2015///
CY  - Hoboken
PB  - John Wiley & Sons, Inc.
KW  - Caterers and catering
KW  - Management
KW  - fast
KW  - COOKING / Tablesetting
KW  - bisacsh
KW  - Electronic books
N1  - 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
N2  - 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
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ER  -