Skip to main content

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

Related Resources

Instructor

Request an Evaluation Copy for this title

View Instructor Companion Site

Contact your Rep for all inquiries

1: Introduction to Catering
2: Starting Your Catering Business
3: Pricing for Profit
4: Setting Up the Catering Kitchen
5: Staffing
6: Marketing
7: Event Planning
8: How Can We Serve You?
9: Food Preparation and Service
10: Dining Room and Beverage Management
11: Sample Menus and Service
12: Recipes for Catering