Catering : A Guide to Managing a Successful Business Operation

by Unknown

• ISBN13: 9780764557989
• ISBN10: 076455798X
• Format: Hardcover
• Copyright: 2008-02-26
• Publisher: Wiley

Summary

In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.

Author Biography

Bruce Mattel is an associate professor in culinary arts at The Culinary Institute of America, where he teaches advanced garde manger in the college's degree programs. Chef Mattel graduated from the CIA with honors in 1980 and worked as a chef at several notable restaurants, including the Coq d'Or, Le Bernardin, and Prunelle. Prior to joining the CIA faculty, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, New York.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degree programs in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in food service and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for food service professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry arts, accelerated culinary arts, and professional wine certifications.

Table of Contents

Acknowledgments	p. vii
Introduction to Catering	p. 1
Starting Your Catering Business	p. 19
Pricing for Profit	p. 47
Setting up the Catering Kitchen	p. 61
Staffing	p. 107
Marketing	p. 141
Event Planning	p. 157
How Can We Serve You?	p. 213
Food Preparation and Service	p. 253
Dining Room and Beverage Management	p. 281
Sample Menus and Service	p. 319
Basic Banquet Kitchen Layout	p. 339
Index	p. 351
Table of Contents provided by Ingram. All Rights Reserved.