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Catering: A Guide to Managing a Successful Business Operation
Catering: A Guide to Managing a Successful Business Operation
Bruce Mattel
The Culinary Institute of America®, Hyde Park, New York
ISBN: 978-0-7645-5798-9
©2008
368 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  Hallmark Features  |  Sample Chapters
Table of 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.  

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