Successful Catering

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.

Table des matières

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.

A propos de l'auteur

Bernard Splaver and William N. Reynolds are the authors of Successful Catering, 3rd Edition, published by Wiley.

Résumé

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.

Détails du produit

• Auteurs: Reynolds, Alastair Reynolds, Roman, Splaver, B Splaver, Bernard Splaver, Splaver Bernard
• Collaboration: William N Reynolds (Editeur), William N. Reynolds (Editeur), Reynolds William N. (Editeur), Michael Roman (Editeur), Roman Michael (Editeur)
• Edition: Wiley, John and Sons Ltd
• Langues: Anglais
• Format d'édition: Livre de poche
• Sortie: 01.04.1991
• EAN: 9780471289258
• ISBN: 978-0-471-28925-8
• Pages: 352
• Catégories: Livres de conseils > Cuisine & boissons > Autres; Sciences sociales, droit, économie > Economie > Economie internationale; COOKING / Entertaining, Parties, etiquette & entertaining, Parties, etiquette and entertaining