×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Modern Buffet Presentation / Edition 1
     

Modern Buffet Presentation / Edition 1

by Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli
 

ISBN-10: 0470587849

ISBN-13: 9780470587843

Pub. Date: 05/05/2014

Publisher: Wiley

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels,

Overview

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays.

  • Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business
  • Combines the business of running a catering operation with recipes and menus to provide inspiration
  • Features tantalizing photos by Francesco Tonelli

Product Details

ISBN-13:
9780470587843
Publisher:
Wiley
Publication date:
05/05/2014
Pages:
384
Product dimensions:
8.80(w) x 10.90(h) x 1.00(d)

Table of Contents

Acknowledgments

Introduction

Chapter 1. Mise en Place

Chapter 2. Designing the Buffet

Chapter 3. Buffet Equipment

Chapter 4. Executing the Buffet

Chapter 5. Stations: Service and Setup

Chapter 6. Buffet Recipes

Buffet Menus

Glossary

Appendix A. On-site Buffet Planning Worksheet

Appendix B. Sample Catering Menu

Appendix C. Complete Party Planning Spreadsheet

Appendix D. Off-site Buffet Planning Worksheet

Resources

Index 

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews