| 000 | 02498cam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | 18336101 | ||
| 003 | OSt | ||
| 005 | 20220713155647.0 | ||
| 008 | 141016s2016 njua s 001 0 eng | ||
| 010 | _a 2014039224 | ||
| 020 | _a9781118137970 (cloth : alk. paper) | ||
| 020 | _a9781119031918 (electronic) | ||
| 040 |
_aDLC _beng _cDLC _erda _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX921 _b.M38 2016 |
| 082 | 0 | 0 |
_a642/.4068 _223 |
| 100 | 1 |
_aMattel, Bruce. _eauthor |
|
| 245 | 1 | 0 |
_aCatering : _ba guide to managing a successful business operation / _cBruce Mattel, The Culinary Institute of America. _h[electronic resource] |
| 250 | _aSecond Edition. | ||
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2016] |
|
| 300 |
_axiv, 304 pages : _billustrations ; _c25 cm |
||
| 336 |
_atext _2rdacontent _btxt |
||
| 337 |
_aunmediated _2rdamedia _bn |
||
| 338 |
_avolume _2rdacarrier _bnc |
||
| 500 | _aIncludes index. | ||
| 505 | _a1. 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. | ||
| 520 | _aCatering: 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. | ||
| 650 | 0 |
_aCaterers and catering _xManagement. |
|
| 700 | 1 |
_aFink, Ben, _eauthor |
|
| 710 | 2 | _aCulinary Institute of America. | |
| 776 | 0 | 8 |
_iOnline version: _aMattel, Bruce. _tCatering _bSecond Edition. _dHoboken : John Wiley & Sons, Inc., 2015 _z9781119031918 _w(DLC) 2014041568 |
| 856 |
_uhttp://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1084844&site=ehost-live _zPresione para acceder el libro en línea |
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| 942 |
_2lcc _c6 _hTX921 .M38 2016 |
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| 999 |
_c270484 _d270484 |
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