This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Very helpful information.,
I have the 1991 copyright 290 total page book, and it's a tightly written book that I found helpful on many practical areas of catering, whether for 12 or 300 people.
I have read catering books that concentrate more on recipes, this does has some 65 pages on recipes. I have not read many other catering books that concentrate on the behind the scenes work as in depth this book does, so I'd like to hear from caterers on this book to see how other books compare. It's chapters are: Introduction, Equipment (to own and to rent), Kitchen and Commissary, Staff Requirements, How to Start a Catering Business, Selling the Service, Business Practices, Arranging the Affair (Choosing menu, arranging the table and room, fringe services), The Bar, Special Cakes, Centerpieces, Food Decoration, Menu files.
5.0 out of 5 stars
catering,
By joni moore (Washington, NJ United States) - See all my reviews
This review is from: Catering Handbook (Hardcover)
this is an informative "lifesaver" for anyone entering the catering business- even has diagrams to cut finger sanwiches, canapes. etc! I would definitely recommend this book to anyone!
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Inside This Book
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First Sentence:
The catering industry's basic purpose is to supply what is needed for the planning and execution of functions on given dates and at specific locations, where food is of prime importance. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
unit caterer, banquet hall caterer, job envelope, fringe services, checkout slip, melon basket, occasion cake, party triangles, serving personnel, independent driver, salad man, fleet owner, spoon gravy, catered affair, clear glaze, public meeting halls, radish roses, fleet operator, mandarin orange sections, number cake, relish tray, sweet table, gold service Key Phrases - Capitalized Phrases (CAPs): (learn more)
Beverage Coffee, American Institute of Baking, Dessert Fruit, Quiche Lorraine, Service Family, Courtesy of Abbey Rents, New York New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The catering industry's basic purpose is to supply what is needed for the planning and execution of functions on given dates and at specific locations, where food is of prime importance. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
unit caterer, banquet hall caterer, job envelope, fringe services, checkout slip, melon basket, occasion cake, party triangles, serving personnel, independent driver, salad man, fleet owner, spoon gravy, catered affair, clear glaze, public meeting halls, radish roses, fleet operator, mandarin orange sections, number cake, relish tray, sweet table, gold service Key Phrases - Capitalized Phrases (CAPs): (learn more)
Beverage Coffee, American Institute of Baking, Dessert Fruit, Quiche Lorraine, Service Family, Courtesy of Abbey Rents, New York New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 11
books:
See all 11 books this book cites
3
books
cite this book:
- Italian Cookbook by Maria Luisa Taglienti in Back Matter
- Michigan State University - College Prowler Guide (College Prowler: Michigan State University Off the Record) by Amy Davis in Back Matter
- New Mexico: A Promise Made/A Place Called Home/Making Amends (Heartsong Novella Collection) by Janet Lee Barton in Back Matter
- Jane Addams by Jan Gleiter in Back Matter
- Jane Addams (Compass Point Early Biographies) by Lucia Raatma in Back Matter
See all 11 books this book cites
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners by The Culinary Institute of America in Back Matter
- Start Your Own Home-Based Business (Wiley Business Basics) by Gregory F. Kishel in Back Matter
- Women Leaving the Workplace by Larry Burkett in Back Matter
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