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Catering Like a Pro Revised Edition: From Planning to Profit / Edition 1
     

Catering Like a Pro Revised Edition: From Planning to Profit / Edition 1

by Francine Halvorsen
 

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ISBN-10: 0471214221

ISBN-13: 9780471214229

Pub. Date: 03/29/2004

Publisher: Houghton Mifflin Harcourt


Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and

Overview


Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood.

Product Details

ISBN-13:
9780471214229
Publisher:
Houghton Mifflin Harcourt
Publication date:
03/29/2004
Edition description:
Revised Edition
Pages:
352
Sales rank:
1,043,310
Product dimensions:
6.10(w) x 9.28(h) x 0.86(d)

Table of Contents


FOREWORD.

PREFACE.

1. The Client-Centered Approach to Catering.

2. Defining and Achieving Your Goals.

3. Learning from the Pros.

4. Setting Up Your Business.

5. Managing an Event from Introduction to Conclusion.

6. The Staff and Subcontractors.

7. Choosing a Location.

8. Nonfood Supplies.

9. Food Safety and Sanitation.

10. Menus.

11. Recipe File.

12. Beverages.

APPENDIX A: HOW TO FIND ALL THE HELP YOU NEED: RESOURCE DIRECTORIES FOR THE PROFESSIONAL CATERER.

APPENDIX B: PUBLIC SERVICE PERISHABLE FOOD DISTRIBUTION.

GENERAL INDEX.

RECIPE AND MENU INDEX.

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