Catering like a pro : from planning to profit / Francine Halvorsen
Material type:
TextPublication details: New Jersey : John Wiley & Sons, Inc., c2004Edition: Revised EditionDescription: xiv, 334 pages ; 23 cmISBN: 9780471214229Subject(s): CATERERS AND CATERING -- HANDBOOKS, MANUALS, ETCLOC classification: TX 921 .H35 2004
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| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 921 .H35 2004 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002025 |
Includes index.
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.
"This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering."
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