Catering Solutions

Sommario

Foreword.

1. Always Serving Safe Food.

2. Catering Details.

3. Serving the Food.

4. Kitchen Production.

5. Beverages.

6. Catering Menus and Recipes.

Cooking Terms.

Index.

Riassunto

For courses in Introduction to Catering and Catering Management; geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike.
This versatile book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event-from food safety, cooking, and beverage selection all the way to background music and napkin folding.

Dettagli sul prodotto

• Autori: Nick Fluge, Lewis, Larry Lewis, Sanders, Ed Sanders, Edward E. Sanders
• Editore: Pearson Academic
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 01.01.1999
• EAN: 9780130829009
• ISBN: 978-0-13-082900-9
• Pagine: 378
• Peso: 780 g
• Serie: Prentice Hall; Prentice Hall
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze sociali, diritto, economia > Economia > Management