Publisher description for Catering : a guide to managing a successful business operation / the Culinary Institute of America, Bruce Mattel.

Bibliographic record and links to related information available from the Library of Congress catalog

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With detailed information on all aspects of running a catering business, Catering is a great resource for students and professionals just starting out in the industry. The book includes expert advice on every element of successful catering, from launching a business, establishing pricing, and developing menus to managing a dining room, preparing food, and beverage management. With guidance on troubleshooting and creatively solving problems, the book covers everything from institutional catering in schools, hospitals, and other facilities to social catering at hotels, country clubs, convention centers, and more. Chapters include: Introduction to Catering; Starting Your Catering Business; Pricing for Profit; Setting Up the Catering Kitchen; Staffing; Marketing; Event Planning; How Can We Serve You?; Food Preparation and Service; Dining Room and Beverage Management; and Sample Menus and Service. The book is illustrated throughout with 50 black and white photos, and also includes sample checklists, staff advertisements, resumes, menus, and even a detailed blueprint of a sample banquet setup, all drawn from_successful real-life catering companies.

Library of Congress subject headings for this publication:
Caterers and catering -- Management.