Successful Catering

Bernard Splaver (Author), William N. Reynolds (Edited by), Michael Roman (Edited by)

9780471289258, Wiley

Paperback / softback, published 1 April 1991

352 pages
24.5 x 19.4 x 2.3 cm, 0.708 kg

With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

Getting Started.

On-Premises Catering.

Off-Premises Catering.

Catering Personnel.

Writing a Contract.

Sanitation.

Setting Up a Kitchen.

Service Equipment.

Special Events.

Kosher Catering.

Wine and Bar Service.

Menu Making and Food Presentation.

RECIPES.

Hors d'Oeuvres.

Appetizers.

Soups.

Entrees.

Vegetables.

Potatoes, Pasta, Grains.

Salads.

Desserts.

Culinary Terminology.

Recipe Yield Conversion Chart.

Index.

Subject Areas: Cookery / food & drink etc [WB]