000			03205cam a22005178i 4500
001			ocn893389732
003			OCoLC
005			20220120154942.0
006			m d
007			cr |||
008			141017s2015 nju ob 001 0 eng
010			_a 2014041568
020			_a9781119031918 _qelectronic bk.
020			_a1119031915 _qelectronic bk.
020			_z9781118137970 (cloth : alk. paper)
035			_a(OCoLC)893389732
035			_a1084844
040			_aDLC _beng _erda _cDLC _dOCLCO _dOCLCF _dN$T
042			_apcc
049			_aN$TA
050		4	_aTX921 _b.M38 2016
072		7	_aCKB _x082000 _2bisacsh
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 ; Photography by Ben Fink.
250			_aSecond Edition.
264		1	_aHoboken : _bJohn Wiley & Sons, Inc., _c2015.
300			_a1 online resource (305 pages)
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and 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 -- Glossary -- Equivalency Charts -- Index.
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.
588			_aDescription based on print version record and CIP data provided by publisher; resource not viewed.
650		0	_aCaterers and catering _xManagement.
650		7	_aCaterers and catering _xManagement. _2fast _0(OCoLC)fst00849022
650		7	_aCOOKING / Tablesetting _2bisacsh
655		4	_aElectronic books.
700	1		_aFink, Ben, _eillustrator.
710	2		_aCulinary Institute of America.
776	0	8	_iPrint version: _aMattel, Bruce. _tCatering _bSecond Edition. _dHoboken : John Wiley & Sons, Inc., 2015 _z9781118137970 _w(DLC) 2014039224
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084844 _yAcceso Remoto
856	4	0	_3EBSCOhost _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084844 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c297519 _d297519