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. Culin...