Catering: A Guide to Managing a Successful Business OperationISBN: 978-0-7645-5798-9
Hardcover
368 pages
February 2008
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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.
