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Catering: A Guide to Managing a Successful Business Operation
Free PDF Catering: A Guide to Managing a Successful Business Operation
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From the Back Cover
A COMPREHENSIVE, UPDATED GUIDE WITH ALL THE INFORMATION NEEDED TO LAUNCH AND OPERATE A SUCCESSFUL CATERING BUSINESS OF ANY KIND Today, most customers attending a catered event demand that the overall experience of food, beverage, and service be as good as, if not superior to, that provided by their favorite restaurants. Add in the skyrocketing numbers of high-end food trucks, pop-up restaurants, and farm-to-table dinners dotting the landscape from coast to coast, and the opportunities to impress through creative marketing, alluring merchandising, and menu innovation with catered events have never been greater. In this Second Edition of Catering: A Guide to Managing a Successful Business Operation by Chef Bruce Mattel and The Culinary Institute of America, all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind is provided. 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, Second Edition provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. This book is an indispensable guide for anyone who wants to succeed in this rapidly expanding segment of the foodservice industry. 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. A new chapter of practical mainstream and on-trend recipes has been added, in addition to sample menus for a variety of catered events from brunches to black-tie affairs. Meanwhile, this Second Edition and a companion website include essential business forms and caterer's checklists, making planning of events even easier. Catering, Second Edition is an effective training tool for caterers and would-be caterers, showing how to plan and execute profitable and creative on- and off-premise catering operations.
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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.
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Product details
Hardcover: 320 pages
Publisher: Wiley; 2 edition (March 16, 2015)
Language: English
ISBN-10: 9781118137970
ISBN-13: 978-1118137970
ASIN: 1118137973
Product Dimensions:
7.7 x 0.9 x 9.4 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
3.5 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#464,877 in Books (See Top 100 in Books)
No information on amounts to serve for party type- no typical portioning sizing for per person. Little on sales techniques. Not for someone already working in the business
The textbook came in very good condition
Great study tool.
Excellent guide for my job!
expected more pictures of buffets - this is more like a classroom book. i probably didn't read the description well enough.
This is an exceptional book for people just starting up a catering business. I really appreciate all the tips and ideas and the "little things" that you just don't think about.MichaelChampaign Catering[...]
Good
A bit rediculous to pay money for a book that is in black and white. It is misleading seeing that the cover is in color. When someone pays money for a culinary book, there should be a set standard for the quality presented.
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