Cooking for Profit: Catering and Food Service Management

Overview

Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions.
Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion. She was ...
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Cooking for profit; catering and food service management

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Overview

Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions.
Alice Bradley was Principal of Miss Fanny Farmer's School of Cookery, and cooking editor of Woman's Home Companion. She was also the author of The Candy Cook Book. The book was originally published in 1922.

Contents:
Cooking as a Profession Specialty Cooking Cooking for the Food Shop Cakes and Cake Making Candy Making Cooking for Social Occasions Catering for Special Luncheons and Suppers Catering for Dinner Parties Guest House Management School, Industrial and Community Food Service Tea Room Management Cafeteria and Lunchroom Management by Marion E. Hopkins, Field Secretary for Cafeterias, National Y.W.C.A.
Index

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Product Details

  • ISBN-13: 9781410106087
  • Publisher: Press Holdings International
  • Publication date: 6/28/2004
  • Pages: 320
  • Product dimensions: 5.00 (w) x 8.00 (h) x 0.72 (d)

Meet the Author

Alice Bradley
Alice Bradley

Alice Bradley writes the award-winning blog Finslippy (www.finslippy.com). Her work has been featured in numerous anthologies, magazines and websites, including "The Best Creative Nonfiction, Vol. 2," Redbook, Nerve, The Sun, The Onion News Network, and Fence. She was nominated in 2009 for a Pushcart Prize in nonfiction. Alice lives in Brooklyn, New York with her husband, son, dog, and cat.  

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Read an Excerpt


COOKING FOR PROFIT PART VI CATERING FOR SOCIAL OCCASIONS AMOUNTS TO SERVE ; MENUS AND ESTIMATES ; AFTERNOON TEAS, BEVERAGESTEA, COFFEE, CHOCOLATE, PUNCHES; SANDWICHES; COOKIES AND CAKES; HIGH TEAS AND CARD PARTIES; THE BUFFET SPREAD, SERVICE; LAYING THE TABLE; WEDDING RECEP- TIONS And Breakfasts; Patties And Hot Dishes; Salads, ASPICS; DESSERTS, FROZEN DESSERTS; MENUS FOR SOCIAL OCCA- SIONS ; FIGURING COSTS ; CATERING FOR A LARGE PARTY. IF YOU have become successful in making cakes or rolls or sandwiches or patties, or all of these things, people may already have begun to ask you to do other things, and have found that you can make many other dishes equally well. Somebody will soon want to know if you won't plan for and make all the sandwiches and cakes for the afternoon tea she is giving. If she is pleased, she or her friends will ask you to serve a more elaborate spread. Before you know it you may be doing a catering business! It is far better to let your business develop naturally in this way than to open a catering establishment unless you have had considerable experience in cooking for large numbers of people or in the executive part of such a business. Before starting in to do a regular catering business on a large scale it would be well to secure a position in a well established catering farm to learn the many phases of this line of work. Catering only would give an uncertain income at the best. It is usually carried on in connection with a cooked food shop, a lunch room, hotel or community kitchen in order to make it a paying proposition all the year round. Like most businesses, catering is service. It also means much testing, tasting, time, thought and hard work, and no-wasting. Usually all dishes are prepared by the caterer and delivered to th...
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