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Catering : Guide to Managing a Successful Business Operation

Catering : Guide to Managing a Successful Business Operation - 08 edition

ISBN13: 978-0764557989

Cover of Catering : Guide to Managing a Successful Business Operation 08 (ISBN 978-0764557989)
ISBN13: 978-0764557989
ISBN10: 076455798X
Cover type: Hardback
Edition/Copyright: 08
Publisher: John Wiley & Sons, Inc.
Published: 2008
International: No

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Catering : Guide to Managing a Successful Business Operation - 08 edition

ISBN13: 978-0764557989

Bruce Mattel

ISBN13: 978-0764557989
ISBN10: 076455798X
Cover type: Hardback
Edition/Copyright: 08
Publisher: John Wiley & Sons, Inc.

Published: 2008
International: No
Summary

''Beginning with an overview of the catering profession, this book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business. For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business.'' ''This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance.''--BOOK JACKET.

Author Bio

Bruce Mattel is an associate professor in culinary arts at The Culinary Institute of America, where he teaches advanced garde manger in the college's degree programs.

Table of Contents

Chapter 1: Introduction to Catering.

Chapter 2: Starting Your Catering Business.

Chapter 3: Pricing for Profit.

Chapter 4: Setting Up the Catering Kitchen.

Chapter 5: Staffing.

Chapter 6: Marketing.

Chapter 7: Event Planning .

Chapter 8: How Can We Serve You?

Chapter 9: Food Preparation and Service.

Chapter 10: Dining Room and Beverage Management.

Chapter 11: Sample Menus and Service.

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