Catering: A Guide to Managing a Successful Business Operation

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is  thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

The book, Catering: A Guide to Managing a Successful Business Operation [Bulk, Wholesale, Quantity] ISBN#9781118137970 in Hardcover by Bruce Mattel, The Culinary Institute of America (CIA) may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.