Successful Catering

by Bernard Splaver
Editor Michael Roman, William N. Reynolds

Wiley | April 15, 1991 | Trade Paperback

Not yet rated | write a review
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.

Format: Trade Paperback

Dimensions: 352 pages, 9.65 × 7.64 × 0.9 in

Published: April 15, 1991

Publisher: Wiley

The following ISBNs are associated with this title:

ISBN - 10: 0471289256

ISBN - 13: 9780471289258

Found in: Entertaining, Hospitality, Tourism and Travel

save 5%

  • In stock online

$100.95  ea

Online Price

$100.95 List Price

or, Used from $6.21

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

All available formats:

Reviews

– More About This Product –

Successful Catering

by Bernard Splaver
Editor Michael Roman, William N. Reynolds

Format: Trade Paperback

Dimensions: 352 pages, 9.65 × 7.64 × 0.9 in

Published: April 15, 1991

Publisher: Wiley

The following ISBNs are associated with this title:

ISBN - 10: 0471289256

ISBN - 13: 9780471289258

Table of Contents

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.

From the Publisher

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.

From the Jacket

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.

EntrTes.

Vegetables.

Potatoes, Pasta, Grains.

Salads.

Desserts.

Culinary Terminology.

Recipe Yield Conversion Chart.

Index.

Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart