9780766816602

Introduction to Catering

by
  • ISBN13:

    9780766816602

  • ISBN10:

    0766816605

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2000-12-20
  • Publisher: CENGAGE Delmar Learning

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Summary

This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.

Table of Contents

Foreword xi
Preface xiii
Acknowledgments xiv
About the Authors xvii
PART ONE What is Catering? 1(90)
The Catering World: Types of Catering
2(19)
Catering Industry
3(1)
Catering Segments
3(1)
On-Premise Catering
4(6)
Off-Premise Catering
10(2)
Exclusive Catering Rights
12(1)
On-Premise and Off-Premise Combinations
13(3)
Questions Caterers Need to Ask
16(1)
Home-Based Caterers
17(1)
Summary
18(1)
Review Questions
19(1)
Putting It All Together
20(1)
The Caterer and the Client
21(28)
Why Clients Decide on a Caterer
22(4)
Deciding Whether to Take the Event
26(10)
Types of Catering
36(8)
Summary
44(1)
Review Questions
45(2)
Putting If All Together
47(2)
Establishing the Right Kind of Catering for You
49(18)
The Catering Market
50(2)
Who is the Caterer?
52(1)
Mission Statement or Purpose
53(2)
Growing the Business
55(8)
Summary
63(1)
Review Questions
64(1)
Putting It All Together
65(2)
Choosing Your Client
67(24)
Creating a Customer Base
68(13)
Never Stop Learning
81(1)
Upgrading the Event
82(1)
How the Caterer Provides Protection
83(1)
Proposals
84(4)
Summary
88(1)
Review Questions
89(1)
Putting It All Together
90(1)
PART TWO The Catering Operation 91(244)
The Seven Functions of Catering
92(17)
Planning-The Basic Catering Management Function
93(7)
Operations-Execution of Tasks
100(1)
Organizing the Event
101(1)
Equipment
102(1)
Implementing
103(1)
Controlling
104(1)
Understanding Insurance and Legal Issues
105(1)
Summary
106(1)
Review Questions
106(2)
Putting It All Together
108(1)
Planning-The Basic Catering Management Function
109(52)
Planning-The Basic Catering Management Function
110(2)
Formulating a Catering Plan
112(2)
The Menu: A Tactical Plan
114(2)
Planning for a Catering Event
116(5)
Barriers to Planning
121(1)
Business Plan
122(12)
Hazardous Analysis and Critical Control Point Plan
134(3)
Seven Principles of HACCP
137(19)
Summary
156(1)
Review Questions
157(2)
Putting It All Together
159(2)
Operations-Execution of Tasks
161(28)
Operations
162(2)
Operational Tasks
164(1)
Flow of Food
165(1)
Recipes
165(5)
Recipe Adjustment
170(2)
Convenience Foods
172(2)
Speed Scratch Cooking
174(1)
Branded Menu Items
174(1)
Menus
175(6)
Food Preparation
181(4)
Summary
185(1)
Review Questions
186(2)
Putting It All Together
188(1)
Organizing the Event
189(30)
Organizing
190(3)
Purchasing
193(4)
Market Intermediaries
197(6)
Ordering
203(4)
Receiving
207(5)
Storage Control
212(2)
Inventory Management
214(3)
Summary
217(1)
Review Questions
217(1)
Putting It All Together
218(1)
Equipment
219(22)
Equipment and Design Considerations
220(1)
Utilities
221(1)
The Menu
221(1)
Workstations
222(6)
Style of Service
228(3)
Obtaining Equipment
231(5)
Storage of Equipment
236(1)
Summary
237(1)
Review Questions
237(2)
Putting It All Together
239(2)
Implementing
241(40)
Service
242(2)
Creating an Employee-Supportive Culture
244(2)
Uniforms
246(1)
Types of Service Styles
247(26)
Service Guidelines
273(1)
Room Arrangement
273(5)
Summary
278(1)
Review Questions
278(2)
Putting It All Together
280(1)
Controlling
281(30)
Control
283(2)
Cash Flow
285(2)
Pricing the Event
287(9)
Professional Service Companies
296(3)
The Financial Component
299(8)
Summary
307(1)
Review Questions
307(3)
Putting It All Together
310(1)
Understanding Insurance and Legal Issues
311(24)
Rewards
312(1)
Risk Management
313(5)
Insurance Services Office (ISO)
318(1)
Informed Consumer
318(2)
Selection of Insurance
320(3)
Contracts
323(7)
Banquet Event Order
330(2)
Summary
332(1)
Review Questions
332(2)
Putting It All Together
334(1)
PART THREE Total Quality Management Operations 335(21)
Total Quality Management
336(9)
The Management System
337(2)
The Relationship Between TQM and Success
339(2)
Summary
341(1)
Review Questions
342(1)
Putting It All Together
343(2)
Emerging Benchmarks and Conclusion
345(11)
Reinventing the Profession
346(1)
Technological Infrastructure
347(2)
Communication
349(1)
Global Marketplace
350(1)
Community Allegiance
350(1)
Professional Development
350(1)
Conclusion
351(1)
Summary
352(1)
Review Questions
353(1)
Putting It All Together
354(2)
Appendix A Ingredients for Success 356(2)
Appendix B Weights, Measures, and Abbreviations 358(3)
Appendix C Sample Business Plan 361(12)
Appendix D Suggested Web Site Addresses for Interested Caterers 373(7)
Glossary 380(9)
Index 389

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