Introduction to Catering: Ingredients for Success
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
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t is Catering?
Questions Caterers Need to Ask
Why Clients Decide on a Caterer
Types of Catering
Choosing Your Client
Never Stop Learning
Chapter g Equipment
for Interested Caterers
Allegheny National Forest appropriate assets Association basic beef tenderloin beverage budget buffet caterer's catering business catering event catering function catering management function catering operation catering plan CCPs chef client communicate competitive cooking costs create Critical Control Point critical limits dishes distributor employees entree equipment establish execution Explain facility Figure food and service food production foodborne illness HACCP plan handling hazard identify implementation important inches income statement Ingredient for Success inventory Jardine's labor liability menu items microwave oven mission statement Mobile catering monitoring napkin needs number of guests off-premise catering on-premise organization owner's equity package personnel plate potential potentially hazardous food preparation procedures professional profit purchasing restaurant safety salad schedule serving specific staff standardized recipe storage strategy style of service successful caterer supplier SWOT analysis table cloth tasks techniques temperature tion total quality management utensils