Catering Handbook (Hardcover)

~ (Author), Hal Weiss (Author) "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,..." (more)
Key Phrases: unit caterer, banquet hall caterer, job envelope, Beverage Coffee, American Institute of Baking, Dessert Fruit (more...)

Editorial Reviews

Product Description

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.

Product Details

• Hardcover: 304 pages
• Publisher: Wiley (November 1, 1990)
• Language: English
• ISBN-10: 0471284270
• ISBN-13: 978-0471284277
• Product Dimensions: 9.3 x 6.4 x 1 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #898,961 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars catering, September 6, 2009

By	joni moore (Washington, NJ United States) - See all my reviews

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!

4.0 out of 5 stars Very helpful information., January 27, 2007

By	I. Seligman - See all my reviews

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.