EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals
Search
Catering Like a Pro

Catering Like a Pro - rev edition

ISBN13: 978-0471214229

Cover of Catering Like a Pro REV 04 (ISBN 978-0471214229)
ISBN13: 978-0471214229
ISBN10: 0471214221
Cover type: Paperback
Edition/Copyright: REV 04
Publisher: John Wiley & Sons, Inc.
Published: 2004
International: No

List price: $21.95

rental
$9.99
Save $11.96 (54%)


Ships from $5.99
  • Free Return Shipping
  • Due back 12/18/2015
  •  
More Shipping Options

Catering Like a Pro - REV 04 edition

ISBN13: 978-0471214229

Francine Halvorsen

ISBN13: 978-0471214229
ISBN10: 0471214221
Cover type: Paperback
Edition/Copyright: REV 04
Publisher: John Wiley & Sons, Inc.

Published: 2004
International: No
Summary

This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom-and recipes-from the biggest stars in catering. You'll find indispensable advice from François Dinot, Director of L'Academie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York's premier caterers; and Jacques Pepin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there's more:

  • Complete, step-by-step details and reliable resources for every aspect of the catering business
  • Directories, references, and online resources for convenient access to everything from insurance to software to wine
  • More than 200 surefire recipes
  • Planning and budgeting aids, checklists, and charts; menus and menu worksheets for diverse events; job expense analysis and pricing guides; client interview outlines; and more

Table of Contents

Foreword.

Preface.

The Client-Centered Approach to Catering.

Defining and Achieving Your Goals.

Talking with the Professionals.

The Business Office.

Managing an Event from Introduction to Conclusion (Including Contracts and Worksheets).

The Staff and Sub-Contractors.

The Premises and Locations.

Nonfood Supplies and Equipment.

Food Handling and Sanitation.

Menus.

Recipe.

Beverages.

Public Service Perishable Food Distribution.

Menu and Recipe Index.

 

 

List price: $21.95
  • Rental
  • $9.99
  • Marketplace
  • From
More Shipping Options