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Catering: A Guide to Managing a Successful Business Operation, 2nd Edition

Catering: A Guide to Managing a Successful Business Operation, 2nd Edition

Bruce Mattel, The Culinary Institute of America (CIA)

ISBN: 978-1-118-13797-0

Mar 2015

320 pages

In Stock

$47.95

Description

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is  thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

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Recipe Table of Contents Vi

Preface viii

Acknowledgments xiii

Dedication and About the Author xiv

1 Introduction to Catering 1

2 Starting Your Catering Business 16

3 Pricing for Profit 36

4 Setting up the Catering Kitchen 51

5 Staffing 86

6 Marketing 114

7 Event Planning 125

8 How Can We Serve You? 156

9 Food PreparatIon and Service 182

10 Dining Room and Beverage Management 204

11 Sample Menus and Service 221

12 Recipes for Catering 236

Glossary 283

Equivalency Charts 292

Index 293

Photo Credits 304