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Caterers and catering; Management

Most popular at the top

  • Foundation Practical Cookery Student Bookby David Foskett; Patricia Paskins; John Campbell

    Hodder Education 2009; US$ 35.18

    A new book designed to support Level 1 students in food preparation and cooking. more...

  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    John Wiley & Sons, Inc. 2001; US$ 80.00

    Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering. more...

  • The Appetizer Atlasby Arthur L. Meyer; Jon M. Vann

    John Wiley & Sons, Inc. 2003; US$ 45.00

    The ultimate single-source cookbook for a world of appetizers Whether in the form of a passed hors d'oeuvre, canap?, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs... more...

  • Essentials of Professional Cookingby Wayne Gisslen

    John Wiley & Sons, Inc. 2006; US$ 66.50

    Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking , this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. more...

  • Catering Managementby Nancy Loman Scanlon

    John Wiley & Sons, Inc. 2006; US$ 75.00

    Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus. more...

  • The Bar and Beverage Bookby Costas Katsigris; Chris Thomas

    John Wiley & Sons, Inc. 2006; US$ 100.95

    This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations. more...

  • Flight Cateringby Peter Jones

    Taylor & Francis 2004; US$ 64.95

    The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics. * Fully endorsed by the International... more...

  • A Meeting Planner's Guide to Catered Eventsby Patti J. Shock; John M. Stefanelli

    John Wiley & Sons, Inc. 2008; US$ 45.00

    Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students. more...

  • Nutrition in Institutionsby Maria Cross; Barbara MacDonald

    John Wiley & Sons, Ltd. 2009; US$ 115.99

    The importance of good nutrition for individual health and well-being is widely recognized, yet for a significant number of people who rely on institutions for food and nutrition, this importance has not always been a primary consideration. People, therefore, may find themselves consuming food they would not ordinarily choose to eat, with, in some cases, restricted choices precluding individual preferences and compromising health. In recent years, there have been major advances in the quality of catering in some areas, particularly schools. Other institutions which have not been thrust into the media spotlight have fared less well in terms of policy drive and commitment. This insightful new book looks in detail at five institutions: schools,... more...

  • Everything Guide to Starting and Running a Catering Businessby Joyce Weinberg

    Adams Media 2007; US$ 14.95

    Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to: Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings; Learn the ropes before you start your business; Create a marketing plan that gets your company noticed by all the right people; Find clients and generate repeat customers. The Everything Guide to Starting and Running a Catering Business... more...