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

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Overview

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving 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: 383,052
  • 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 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.

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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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