Catering Like a Pro

From Planning to Profit

Francine Halvorsen (Autor)

Buch | Softcover

288 Seiten

1994
John Wiley & Sons Inc (Verlag)
978-0-471-59522-9 (ISBN)

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Designed both as a guide for those entering the catering industry and as a reference for professional caterers, this book covers all of the basics, from budgeting and hygiene to menu planning. It contains worksheets and advice on organization, profitability and the minimization of paperwork.

The Client-Centered Approach to Catering; Defining and Achieving Your Goals; Talking with the Professionals; The Business Office; Managing an Event from Introduction to Conclusion (Including Contracts and Worksheets); The Staff; The Premises; Nonfood Supplies; Food Handling and Sanitation; Menus; Recipe File; Beverages; Public Service Perishable Food Distribution; Index.

Erscheint lt. Verlag	2.3.1994
Zusatzinfo	Illustrations
Verlagsort	New York
Sprache	englisch
Maße	152 x 228 mm
Gewicht	369 g
Themenwelt	Reisen ► Hotel- / Restaurantführer
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-59522-5 / 0471595225
ISBN-13	978-0-471-59522-9 / 9780471595229
Zustand	Neuware