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