Catering: A Guide to Managing a Successful Business Operation, Second Edition
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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.


BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.


Recipe Table of Contents Vi

Preface viii

Acknowledgments xiii

Dedication and About the Author xiv

1 Introduction to Catering 1

2 Starting Your Catering Business 16

3 Pricing for Profit 36

4 Setting up the Catering Kitchen 51

5 Staffing 86

6 Marketing 114

7 Event Planning 125

8 How Can We Serve You? 156

9 Food PreparatIon and Service 182

10 Dining Room and Beverage Management 204

11 Sample Menus and Service 221

12 Recipes for Catering 236

Glossary 283

Equivalency Charts 292

Index 293

Photo Credits 304