Catering: A Guide to Managing a Successful Business Operation

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.

• Modern Buffet Presentation
• Garde Manger: The Art and Craft of the Cold Kitchen
• Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
• The Book of Yields: Accuracy in Food Costing and Purchasing
• Math for the Professional Kitchen
• Foundations of Menu Planning (2nd Edition) (What's New in Culinary & Hospitality)
• Service Excellence: Creating Customer Experiences that Build Relationships (Marketing Strategy Collection)
• Off-Premise Catering Management
• Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
• The Professional Chef