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.
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.
Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.
Inhaltsangabe
Introduction to catering Introduction Basic types of catering service How each service operates Equipment Purchase and maintenance of heavy equipment Truck purchase and maintenance Light equipment Kitchen and commissary The kitchen Mobile unit commissary Sanitation Accident prevention Staff Basic staff requirements Staffing a dinner Uniforms Additional staff How to start a catering business Training and background Setting up a catering business Selling the service Advertising Public relations Business practices Insurance and licensing Bookkeeping Menu Purchase of food Inventory Arranging the affair - I Estimating costs How to prepare a menu How to estimate quantities Food requirements Arranging the affair - II Arrangment of the room Methods of table setting and service Arranging the affair - III Allocation of time for the catered affair Transportation of equipment and food Fringe service The bar The bar in a private home Bottle count Wine Champagne Punch bowls Special cakes for special occasions Types of cakes Cutting the occasion cake Centrepieces Ice pieces Edible main-dish centerpieces Melon baskets Fruit baskets Food decorations Tray garnish and design Carving flower and designs from raw vegetables Decoration of canapes Decorating cold meat Salad decoration for buffet service Menu file Serving foreign foods Serving children's portions Side-dish salads How to use the menu file Foreign dinner menus Recipe file Measurements Recipes Appendices Index
Introduction to catering Introduction Basic types of catering service How each service operates Equipment Purchase and maintenance of heavy equipment Truck purchase and maintenance Light equipment Kitchen and commissary The kitchen Mobile unit commissary Sanitation Accident prevention Staff Basic staff requirements Staffing a dinner Uniforms Additional staff How to start a catering business Training and background Setting up a catering business Selling the service Advertising Public relations Business practices Insurance and licensing Bookkeeping Menu Purchase of food Inventory Arranging the affair - I Estimating costs How to prepare a menu How to estimate quantities Food requirements Arranging the affair - II Arrangment of the room Methods of table setting and service Arranging the affair - III Allocation of time for the catered affair Transportation of equipment and food Fringe service The bar The bar in a private home Bottle count Wine Champagne Punch bowls Special cakes for special occasions Types of cakes Cutting the occasion cake Centrepieces Ice pieces Edible main-dish centerpieces Melon baskets Fruit baskets Food decorations Tray garnish and design Carving flower and designs from raw vegetables Decoration of canapes Decorating cold meat Salad decoration for buffet service Menu file Serving foreign foods Serving children's portions Side-dish salads How to use the menu file Foreign dinner menus Recipe file Measurements Recipes Appendices Index
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