Successful Catering by Bernard SplaverSuccessful Catering by Bernard Splaver

Successful Catering

byBernard SplaverEditorWilliam N. Reynolds, Michael Roman

Paperback | April 15, 1991

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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.
Title:Successful CateringFormat:PaperbackDimensions:352 pages, 9.65 × 7.64 × 0.9 inPublished:April 15, 1991Publisher:Wiley

The following ISBNs are associated with this title:

ISBN - 10:0471289256

ISBN - 13:9780471289258

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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.