Catering

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A Guide to Managing a Successful Business Operation

By Bruce Mattel and The Culinary Institute of America (CIA)

Summary

Catering: A Guide to Managing a Successful Business Operation, Second Edition offers comprehensive guidance on all aspects of running a catering business. It covers everything from launching the business, establishing pricing, and setting up a kitchen to staffing, marketing, event planning, service organisation, food preparation, managing the dining room and beverages, and menu development. This thoroughly revised edition also addresses dietary restrictions, food allergies, modern techniques like sous-vide, and the art of plating and presentation. A new chapter features practical recipes and sample menus for a variety of events ranging from casual brunches to formal black-tie occasions.
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Format: Hardback

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Catering

$104⁹⁹

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This book is ideal for aspiring and established caterers, culinary students, and hospitality professionals seeking a detailed, practical resource to improve their catering business operations and stay up to date with contemporary culinary trends.

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering.

Description

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organising 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.

Book Details

INFORMATION

ISBN: 9781118137970

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 28 April 2015

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 2nd edition

Audience: Professional and scholarly

DIMENSIONS

Spine width: 25.0mm

Width: 188.0mm

Height: 234.0mm

Weight: 635g

Pages: 320

Collections

Bruce Mattel Business & Entrepreneurship Business Leadership & Management Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature The Culinary Institute of America (CIA)

About the Author

BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.