Catering: A Guide to Managing a Successful Business Operation
February 2008, ©2008
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.
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. Chef Mattel graduated from the CIA with honors in 1980 and worked as a chef at several notable restaurants, including the Coq d'Or, Le Bernardin, and Prunelle. Prior to joining the CIA faculty, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, New York.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degree programs in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in food service and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for food service professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry arts, accelerated culinary arts, and professional wine certifications.
- Includes expert advice from the nation's top culinary school on all aspects of both on-site and off-site catering
- Provides detailed information on the techniques for setting up and running a catering business, including pricing, staffing, marketing, menu planning, organizing service, and much more
- Illustrated throughout with 50 photos, as well as sample menus, resumes, blueprints for setting up events, and other sample materials drawn from real-life catering operations
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