Successful Catering

Paperback | April 15, 1991

byBernard SplaverEditorWilliam N. Reynolds, Michael Roman

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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.

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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. Veget...

Format: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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Extra Content

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.