 Catering Like a Pro: From Planning to Profit, Revised Edition
ISBN: 978-0-471-21422-9
Paperback
352 pages
April 2004
US $21.95
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FOREWORD.
PREFACE.
1. The Client-Centered Approach to Catering.
2. Defining and Achieving Your Goals.
3. Learning from the Pros.
4. Setting Up Your Business.
5. Managing an Event from Introduction to Conclusion.
6. The Staff and Subcontractors.
7. Choosing a Location.
8. Nonfood Supplies.
9. Food Safety and Sanitation.
10. Menus.
11. Recipe File.
12. Beverages.
APPENDIX A: HOW TO FIND ALL THE HELP YOU NEED: RESOURCE DIRECTORIES FOR THE PROFESSIONAL CATERER.
APPENDIX B: PUBLIC SERVICE PERISHABLE FOOD DISTRIBUTION.
GENERAL INDEX.
RECIPE AND MENU INDEX.
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