Table of contents 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.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Contents
Chapter 1: Introduction to Catering
Chapter 2: Starting Your Catering Business
Chapter 3: Pricing for Profit
Chapter 4: Setting Up the Catering Kitchen
Chapter 5: Staffing
Chapter 6: Marketing
Chapter 7: Event Planning 
Chapter 8: How Can We Serve You?
Chapter 9: Food Preparation and Service
Chapter 10: Dining Room and Beverage Management
Chapter 11: Sample Menus and Service

Library of Congress Subject Headings for this publication:

Caterers and catering -- Management.