Catering Handbook

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

Introduction to catering Introduction

Basic types of catering service

How each service operates

Equipment

Purchase and maintenance of heavy equipment

Truck purchase and maintenance

Light equipment

Kitchen and commissary

The kitchen

Mobile unit commissary

Sanitation

Accident prevention

Staff

Basic staff requirements

Staffing a dinner

Uniforms

Additional staff

How to start a catering business

Training and background

Setting up a catering business

Selling the service

Advertising

Public relations

Business practices

Insurance and licensing

Bookkeeping

Menu

Purchase of food

Inventory

Arranging the affair - I

Estimating costs

How to prepare a menu

How to estimate quantities

Food requirements

Arranging the affair - II

Arrangment of the room

Methods of table setting and service

Arranging the affair - III

Allocation of time for the catered affair

Transportation of equipment and food

Fringe service

The bar

The bar in a private home

Bottle count

Wine

Champagne

Punch bowls

Special cakes for special occasions

Types of cakes

Cutting the occasion cake

Centrepieces

Ice pieces

Edible main-dish centerpieces

Melon baskets

Fruit baskets

Food decorations

Tray garnish and design

Carving flower and designs from raw vegetables

Decoration of canapes

Decorating cold meat

Salad decoration for buffet service

Menu file

Serving foreign foods

Serving children's portions

Side-dish salads

How to use the menu file

Foreign dinner menus

Recipe file

Measurements

Recipes

Appendices

Index