Catering Handbook

  • 4h 26m
  • Edith Weiss, Hal Weiss
  • John Wiley & Sons (US)
  • 1991

This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

In this Book

  • Introduction to Catering
  • Equipment
  • Kitchen and Commissary
  • Staff
  • How to Start a Catering Business
  • Selling the Service
  • Business Practices
  • Arranging the Affair—I
  • Arranging the Affair—II
  • Arranging the Affair—III
  • The Bar
  • Special Cakes for Special Occasions
  • Centerpieces
  • Food Decoration
  • Menu File
  • Recipe File
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