Catering like a pro : from planning to profit / Francine Halvorsen.

ISBN:

9780471214229

Title:

Author:

Halvorsen, Francine.

Personal Author:

Halvorsen, Francine.

Edition:

2nd ed.

Publication Information:

Hoboken, N.J. : John Wiley, c2004.

Physical Description:

p.334; 23 cm.

Contents:

1. The client-centered approach to catering -- 2. Defining and achieving your goals -- 3. Learning from the pros -- 4. Setting up your business -- 5. Managing an event from introduction to conclusion -- 6. The staff and subcontractors -- 7. Choosing a location -- 8. Nonfood supplies -- 9. Food safety and sanitation -- 10. Menus -- 11. Recipe file -- 12. Beverages -- App. A. How to find all the help you need : resource directories for the professional caterer -- App. B. Public service perishable food distribution.

Subject Term:

Caterers and catering -- Handbooks, manuals, etc.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/description/wiley041/2003009972.html
Table of contents http://www.loc.gov/catdir/toc/ecip043/2003009972.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2003009972.html

Publication Date:

2004

Publication Information:

Hoboken, N.J. : John Wiley, c2004.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.4 HAL	Book	1	Standard shelving location	Searching... Unknown

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Summary

Essential information and how-to advice from the best in the business
Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources--from equipment and ingredients to legal and business directories--helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood.

Author Notes

Francine Halvorsen, a culinary writer, consultant, and artist, is a graduate of Columbia University

Foreword	p. xi
Preface	p. xiii
1 The Client-Centered Approach to Catering	p. 1
2 Defining and Achieving Your Goals	p. 7
3 Learning from the Pros	p. 13
4 Setting Up Your Business	p. 87
5 Managing an Event from Introduction to Conclusion	p. 99
6 The Staff and Subcontractors	p. 125
7 Choosing a Location	p. 131
8 Nonfood Supplies	p. 135
9 Food Safety and Sanitation	p. 143
10 Menus	p. 151
11 Recipe File	p. 171
12 Beverages	p. 281
Appendix A How to Find All the Help You Need: Resource Directories for the Professional Caterer	p. 291
Appendix B Public Service Perishable Food Distribution	p. 311
General Index	p. 323
Recipe and Menu Index	p. 331

Available:*

Bound With These Titles

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Summary

Summary

Author Notes

Table of Contents