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Catering Like a Pro : From Planning to Profit
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by Francine Halvorsen
Availability: Usually ships within 24 hours.
Paperback - 288 pages (January 1994)
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Covers budgeting, legal, sanitation issues, menu and event planning, adding new accounts and more. Includes worksheets, menus and recipes to help streamline paperwork, organize each event and ensure profitability as you go. A comprehensive resource section lists who to call for a variety of supplies, services and crucial information. Also offers practical advice from some of America's most successful caterers.
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Catering Menu Management
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by Nancy Loman Scanlon
Paperback - 256 pages (May 1992)
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Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.
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Successful Catering
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by Bernard Splaver, William N. Reynolds (Editor), Michael Roman (Editor)
Availability: This title usually ships within 2-3 days.
Hardcover 3rd edition (December 1997)
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With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.
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The Professional Caterer Series
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by Denis Ruffel, Roland Bilheux, Alain Escoffier, Pierre Michalet
Hardcover - 320 pages (October 1997)
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In this volume, Denis Ruffel gives a new twist to many classics of the French repertory.
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Professional Caterer Series : Pastry Hors D'Oeuvres, Mini-Sandwiches, Canapes, Assorted Snacks, Hot Hors D'Oeuvres, Cold Brochettes, Centerpieces for
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by Denis Ruffel, Roland Bilheux, Alain Escoffier, Pierre Michalet
Availability: Usually ships within 24 hours.
Hardcover - 244 pages Reissue edition Vol 1 (October 1997)
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This volume presents a wide variety of dishes that are appropriate for receptions and buffets.
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Culinary Artistry
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by Andrew Dornenburg, Karen Page, James Bergin (Photographer), Jessica Zane, Jess Zane
Availability: This title usually ships within 2-3 days.
Paperback - 426 pages 1 edition (October 1996)
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If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.
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Catering to Every Whim : A Complete Guide to Catering Sales, Administration, and Operations
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by G. Eugene Wigger
Availability: This title usually ships within 2-3 days.
Hardcover - 352 pages Facsimile edition (January 1991)
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A comprehensive text/reference on every facet of catering. This book is designed for second level courses in Food Service Management programs. Includes dictionary of wines and alcoholic beverages, glossary of hotel terms, and meeting, food function and buffet diagrams. Heavily illustrated.
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Hotel Catering: A Handbook for Sales & Operations
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by Patti J. Shock, John M. Stefanelli
Availability: Usually ships within 24 hours.
Paperback - 416 pages (January 1992) |
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Specifically for the hotel catering executive, providing an in-depth, one-stop source of on-premises catering management principles and practices. Emphasizes the details, planning, dedication, precision and versatility required to be a catering executive in today's hotel industry. Examines the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments relationships with internal divisions and external organizations. The hotel catering professional's desk reference
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How to Manage a Successful Catering Business
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by Manfred Ketterer
Availability: Usually ships within 24 hours.
Hardcover 2nd edition (December 1997)
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This book stresses opportunities in the catering business and primary considerations in establishing an operation with emphasis on careful planning and effective execution.
The various types of functions and parties are discussed, focusing on two of the most profitable - Weddings and Bar/Bat Mitzvahs.
Tips for adding flair to display and service are offered and facts of menu pricing and catering package plans are covered in detail.
Proper execution of functions is the major factor of a successful operation,
considerable attention is given to organizing, supervising and servicing from planning through cleanup.
The author also explains how to improve kitchen operation and select service ware and furniture.
The final chapters examine off-premise catering operations to increase profits.
Computerized catering is also explored in this final chapter.
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Off-Premise Catering Management
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by Bill Hansen
Availability: Usually ships within 24 hours.
Paperback - 368 pages (January 1995)
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Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.
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The Complete Off-Premise Caterer
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by Judy Lieberman
Hardcover 2 edition (May 1999)
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Addresses every pertinent area of the business! Full Color Photography. 622 Recipes
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Catering Handbook
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by Edith Weiss, Hal Weiss (Contributor)
Availability: Usually ships within 24 hours.
Paperback - 290 pages (November 1990)
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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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A Club Manager's Guide to Private Parties and Club Functions
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by Joe Perdue (Editor), Rhonda J. Montgomery, Patti J. Shock, Stefanelli, John Stefanelli
Availability: Usually ships within 24 hours.
Paperback - 416 pages (January 1992) |
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Focusing exclusively on the practices, terminology, and business demands unique to club catering, this book covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines on room selection and setup, meals and beverages, staffing, member relations, financial reports, everything the busy professional needs to keep a catering business running smoothly.
Running parties and other private functions is one of the biggest parts of every club manager's job. Written by club management professionals, this guide "speaks the language" of club managers everywhere. Focusing exclusively on the practices, terminology, and business demands unique to club catering, it covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines, helpful hints, and rules of thumb on subjects ranging from room selection and setup, meals, and beverages to staffing, member relations, and financial reports - everything the busy professional needs to keep things running smoothly.
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