Coverart for item
The Resource Catering : a guide to managing a successful business operation, Bruce Mattel, the Culinary Institute of America

Catering : a guide to managing a successful business operation, Bruce Mattel, the Culinary Institute of America

Label
Catering : a guide to managing a successful business operation
Title
Catering
Title remainder
a guide to managing a successful business operation
Statement of responsibility
Bruce Mattel, the Culinary Institute of America
Creator
Contributor
Subject
Genre
Language
eng
Summary
Provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the "restaurant" experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals
Cataloging source
DLC
http://library.link/vocab/creatorName
Mattel, Bruce
Dewey number
642/.4068
Illustrations
illustrations
Index
index present
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
Caterers and catering
Target audience
adult
Label
Catering : a guide to managing a successful business operation, Bruce Mattel, the Culinary Institute of America
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 36
  • 4
  • Setting Up the Catering Kitchen
  • 51
  • 5
  • Staffing
  • 86
  • 6
  • Marketing
  • 114
  • 1
  • 7
  • Event Planning
  • 125
  • 8
  • How Can We Serve You?
  • 156
  • 9
  • Food Preparation and Service
  • 182
  • 10
  • Introduction to Catering
  • Dining Room and Beverage Management
  • 204
  • 11
  • Sample Menus and Service
  • 221
  • 12
  • Recipes for Catering
  • 236
  • 1
  • 2
  • Starting Your Catering Business
  • 16
  • 3
  • Pricing For Profit
Control code
ocn893317101
Dimensions
25 cm
Edition
Second edition.
Extent
xiv, 304 pages
Isbn
9781118137970
Lccn
2014039224
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
642.4 M429 2ND ; XX-N ; [A17BP026, #8, 4@$52.55, DLG/RT ].
Other physical details
illustrations
System control number
  • (Sirsi) 893317101
  • (OCoLC)893317101
Label
Catering : a guide to managing a successful business operation, Bruce Mattel, the Culinary Institute of America
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 36
  • 4
  • Setting Up the Catering Kitchen
  • 51
  • 5
  • Staffing
  • 86
  • 6
  • Marketing
  • 114
  • 1
  • 7
  • Event Planning
  • 125
  • 8
  • How Can We Serve You?
  • 156
  • 9
  • Food Preparation and Service
  • 182
  • 10
  • Introduction to Catering
  • Dining Room and Beverage Management
  • 204
  • 11
  • Sample Menus and Service
  • 221
  • 12
  • Recipes for Catering
  • 236
  • 1
  • 2
  • Starting Your Catering Business
  • 16
  • 3
  • Pricing For Profit
Control code
ocn893317101
Dimensions
25 cm
Edition
Second edition.
Extent
xiv, 304 pages
Isbn
9781118137970
Lccn
2014039224
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
642.4 M429 2ND ; XX-N ; [A17BP026, #8, 4@$52.55, DLG/RT ].
Other physical details
illustrations
System control number
  • (Sirsi) 893317101
  • (OCoLC)893317101

Library Locations

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      39.234827 -94.433348
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      39.010894 -94.462706
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