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Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.
Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.
1: Introduction to Catering
2: Starting Your Catering Business
3: Pricing for Profit
4: Setting Up the Catering Kitchen
7: Event Planning
8: How Can We Serve You?
9: Food Preparation and Service
10: Dining Room and Beverage Management
11: Sample Menus and Service
12: Recipes for Catering