{"product_id":"catering-handbook-hardback-9780471284277","title":"Catering Handbook (Hardback) 9780471284277","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCatering Handbook\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eEdith Weiss (Author), Hal Weiss (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471284277, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 November 1990\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e304 pages\u003cbr\u003e23.6 x 16 x 2.6 cm, 0.597 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eIntroduction to catering \u003cp\u003eIntroduction\u003c\/p\u003e \u003cp\u003eBasic types of catering service\u003c\/p\u003e \u003cp\u003eHow each service operates\u003c\/p\u003e \u003cp\u003eEquipment\u003c\/p\u003e \u003cp\u003ePurchase and maintenance of heavy equipment\u003c\/p\u003e \u003cp\u003eTruck purchase and maintenance\u003c\/p\u003e \u003cp\u003eLight equipment\u003c\/p\u003e \u003cp\u003eKitchen and commissary\u003c\/p\u003e \u003cp\u003eThe kitchen\u003c\/p\u003e \u003cp\u003eMobile unit commissary\u003c\/p\u003e \u003cp\u003eSanitation\u003c\/p\u003e \u003cp\u003eAccident prevention\u003c\/p\u003e \u003cp\u003eStaff\u003c\/p\u003e \u003cp\u003eBasic staff requirements\u003c\/p\u003e \u003cp\u003eStaffing a dinner\u003c\/p\u003e \u003cp\u003eUniforms\u003c\/p\u003e \u003cp\u003eAdditional staff\u003c\/p\u003e \u003cp\u003eHow to start a catering business\u003c\/p\u003e \u003cp\u003eTraining and background\u003c\/p\u003e \u003cp\u003eSetting up a catering business\u003c\/p\u003e \u003cp\u003eSelling the service\u003c\/p\u003e \u003cp\u003eAdvertising\u003c\/p\u003e \u003cp\u003ePublic relations\u003c\/p\u003e \u003cp\u003eBusiness practices\u003c\/p\u003e \u003cp\u003eInsurance and licensing\u003c\/p\u003e \u003cp\u003eBookkeeping\u003c\/p\u003e \u003cp\u003eMenu\u003c\/p\u003e \u003cp\u003ePurchase of food\u003c\/p\u003e \u003cp\u003eInventory\u003c\/p\u003e \u003cp\u003eArranging the affair - I\u003c\/p\u003e \u003cp\u003eEstimating costs\u003c\/p\u003e \u003cp\u003eHow to prepare a menu\u003c\/p\u003e \u003cp\u003eHow to estimate quantities\u003c\/p\u003e \u003cp\u003eFood requirements\u003c\/p\u003e \u003cp\u003eArranging the affair - II\u003c\/p\u003e \u003cp\u003eArrangment of the room\u003c\/p\u003e \u003cp\u003eMethods of table setting and service\u003c\/p\u003e \u003cp\u003eArranging the affair - III\u003c\/p\u003e \u003cp\u003eAllocation of time for the catered affair\u003c\/p\u003e \u003cp\u003eTransportation of equipment and food\u003c\/p\u003e \u003cp\u003eFringe service\u003c\/p\u003e \u003cp\u003eThe bar\u003c\/p\u003e \u003cp\u003eThe bar in a private home\u003c\/p\u003e \u003cp\u003eBottle count\u003c\/p\u003e \u003cp\u003eWine\u003c\/p\u003e \u003cp\u003eChampagne\u003c\/p\u003e \u003cp\u003ePunch bowls\u003c\/p\u003e \u003cp\u003eSpecial cakes for special occasions\u003c\/p\u003e \u003cp\u003eTypes of cakes\u003c\/p\u003e \u003cp\u003eCutting the occasion cake\u003c\/p\u003e \u003cp\u003eCentrepieces\u003c\/p\u003e \u003cp\u003eIce pieces\u003c\/p\u003e \u003cp\u003eEdible main-dish centerpieces\u003c\/p\u003e \u003cp\u003eMelon baskets\u003c\/p\u003e \u003cp\u003eFruit baskets\u003c\/p\u003e \u003cp\u003eFood decorations\u003c\/p\u003e \u003cp\u003eTray garnish and design\u003c\/p\u003e \u003cp\u003eCarving flower and designs from raw vegetables\u003c\/p\u003e \u003cp\u003eDecoration of canapes\u003c\/p\u003e \u003cp\u003eDecorating cold meat\u003c\/p\u003e \u003cp\u003eSalad decoration for buffet service\u003c\/p\u003e \u003cp\u003eMenu file\u003c\/p\u003e \u003cp\u003eServing foreign foods\u003c\/p\u003e \u003cp\u003eServing children's portions\u003c\/p\u003e \u003cp\u003eSide-dish salads\u003c\/p\u003e \u003cp\u003eHow to use the menu file\u003c\/p\u003e \u003cp\u003eForeign dinner menus\u003c\/p\u003e \u003cp\u003eRecipe file\u003c\/p\u003e \u003cp\u003eMeasurements\u003c\/p\u003e \u003cp\u003eRecipes\u003c\/p\u003e \u003cp\u003eAppendices\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286392238360,"sku":"9780471284277","price":105.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471284277.jpg?v=1781551221","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/catering-handbook-hardback-9780471284277","provider":"Freshly Printed Books","version":"1.0","type":"link"}