Catering a guide to managing a successful business operation Bruce Mattel, The Culinary Institute of America.
Detalles de publicación: Hoboken, N.J. John Wiley c2008.Descripción: viii, 358 p. ill. 24 cmISBN:- 9780764557989 (cloth)
- 076455798X (cloth)
- 642/.4068 22
- TX921 .M38 2008
| 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 | Biblioteca de Mayagüez Colección General mb | TX921 .M38 2008 (Navegar estantería(Abre debajo)) | Disponible | 50000003210480 |
Descripciones mejoradas de Syndetics:
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. 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, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
eigm 01/2012
Includes index.
Introduction to catering -- Starting your catering business -- Pricing for profit -- Setting up the catering kitchen -- Staffing -- Marketing -- Event planning -- How can we serve you? -- Food preparation and service -- Dining room and beverage management -- Sample menus and service.
Tabla de contenidos provista por Syndetics
- Acknowledgments(p. vii)
- 1 Introduction to Catering(p. 1)
- 2 Starting Your Catering Business(p. 19)
- 3 Pricing for Profit(p. 47)
- 4 Setting up the Catering Kitchen(p. 61)
- 5 Staffing(p. 107)
- 6 Marketing(p. 141)
- 7 Event Planning(p. 157)
- 8 How Can We Serve You?(p. 213)
- 9 Food Preparation and Service(p. 253)
- 10 Dining Room and Beverage Management(p. 281)
- 11 Sample Menus and Service(p. 319)
- Appendix Basic Banquet Kitchen Layout(p. 339)
- Index(p. 351)
Notas de autor provistas por Syndetics
Bruce Mattel is an associate professor in culinary arts at TheCulinary Institute of America, where he teaches advanced gardemanger in the college's degree programs. Chef Mattel graduated fromthe CIA with honors in 1980 and worked as a chef at several notablerestaurants, including the Coq d'Or, Le Bernardin, and Prunelle.Prior to joining the CIA faculty, he was chef and owner of CustomCuisine, a catering company and gourmet shop in Tarrytown, NewYork.
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degree programs in culinary arts and baking and pastryarts. A network of more than 37,000 alumni in food service andhospitality has helped the CIA earn its reputation as the world'spremier culinary college. Courses for food service professionalsare offered at the college's main campus in Hyde Park, New York,and at The Culinary Institute of America at Greystone, in St.Helena, California. Greystone also offers baking and pastry arts,accelerated culinary arts, and professional winecertifications.