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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business (with CD-ROM) Hardcover – Illustrated, December 30, 2005
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ForeWord Magazine's Book of the Year Awards Reference - Gold; Business Winner - Eric Hoffer Awards 2007 --Book Awards
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Top Customer Reviews
The book seems to focus mainly on off-site caterers specializing in weddings, but they do bring up other functions that require caterers as well as briefly touch on on-site catering operations.
I loved the guides within the book on table settings for various kinds of meals. From dinner with salad to breakfast, I now know the proper table arrangements. The book also gives examples of room layouts for various functions and tips on how to layout the buffets so that guests don't over-consume the more costly items.
For those that will be serving alcohol there is an excellent section that discusses kinds of liquor, suggestions on what to stock and what to look for. The authors define different bar terminology, but it is fairly basic - such as virgin and on the rocks. They cite sources to visit for more information on wine, but do provide a list of descriptive wine terms and a guide as to what serving temperatures are appropriate.
I think the section on cost control is very extensive and can help anyone in the industry become more aware of ways that money can be easily and inadvertently wasted. There is also a catering and event check list that I think is invaluable to anyone just starting out.Read more ›
Diane C. Donovan
The complementary CD-ROM has all the forms needed in order to organize the business.
Starting from page one, anyone who has ever dreamed of becoming a caterer will be inundated with all the information needed to make that dream come true. It shows every aspect step by step to save the reader both time and money. There are plenty of charts, graphs, and pictures to complement the explanations in each chapter.
It covers any question that the entrepreneur may have from portion sizes to beverages to costs. It goes into great detail on many subjects, even those that one would not first think about, even offering suggestions on the types of questions to ask prospective employees. The book has many different methods that people can use in order to get to the same goal and the authors offer their suggestions on which are methods work best.
Catering is the dream job of many people and this book will go a long way to helping to fulfill the dreams.
Most Recent Customer Reviews
This book reminds me of the work i have been loving for the past 20 years. Catering. I have fine tuned my business in many ways because of what I have followed from this volume.Published on March 13, 2014 by Chef D'Bernard
Geee I wish I had my money back. This book is so dated and in need of revision that I would recommend that you wait on the new edition. Read morePublished on January 21, 2014 by mark rowland
This book is very informative and has me rethinking the game plan in order to improve the business my partner and I have been trying to build.Published on September 3, 2013 by Aaron Cox
Lots of good information on starting, sustaining and running a professionel kitchen.
Lots of behind the scene information and tips.
Love this book. It explains all aspects of working in a restaurant/catering industry. It details set up, sizing, forms. Came with a disc with forms. Read morePublished on February 5, 2012 by Lynrgl
Ordered a brand new book and hoped it would be shipped before christmas. Turns out, it was shipped immediately and showed up over a week beforehand, plenty of time to wrap. Read morePublished on December 21, 2011 by anonymous
I learned so much from this book! It is an excellent reference tool! It's a must have in the catering biz!Published on September 22, 2011 by coreyandcorrine