Catering: A Guide to Managing a Successful Business Operation / Edition 1

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Catering: A Guide to Managing a Successful Business Operation,Second Edition provides the reader with the tools to fullyunderstand the challenges and benefits of running a successfulcatering business. Catering was written as an easy-to-follow guideusing a simple step-by-step format and provides comprehensivecoverage of all types of catering. This is a significant contrastto other texts which are geared to a specific segment of cateringsuch as on-premise, off-premise, or corporate dining. The graduatewho decides to enter into catering will be charged with providingthe “restaurant” experience to their clients andoptimizing profits for their employer. Catering will assist them inachieving these goals.

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Product Details

  • ISBN-13: 9780764557989
  • Publisher: Wiley
  • Publication date: 2/11/2008
  • Edition number: 1
  • Pages: 368
  • Sales rank: 287,571
  • Product dimensions: 7.60 (w) x 9.48 (h) x 1.10 (d)

Meet the Author

Bruce Mattel is an associate professor in culinary arts at TheCulinary Institute of America, where he teaches advanced gardemanger in the college's degree programs. Chef Mattel graduated fromthe CIA with honors in 1980 and worked as a chef at several notablerestaurants, including the Coq d'Or, Le Bernardin, and Prunelle.Prior to joining the CIA faculty, he was chef and owner of CustomCuisine, a catering company and gourmet shop in Tarrytown, NewYork.

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degree programs in culinary arts and baking and pastryarts. A network of more than 37,000 alumni in food service andhospitality has helped the CIA earn its reputation as the world'spremier culinary college. Courses for food service professionalsare 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 winecertifications.

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Table of Contents

Acknowledgments     vii
Introduction to Catering     1
Starting Your Catering Business     19
Pricing for Profit     47
Setting up the Catering Kitchen     61
Staffing     107
Marketing     141
Event Planning     157
How Can We Serve You?     213
Food Preparation and Service     253
Dining Room and Beverage Management     281
Sample Menus and Service     319
Basic Banquet Kitchen Layout     339
Index     351
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