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Covers budgeting, legal, sanitation issues, menu and event planning, adding new accounts and more. Includes worksheets, menus and recipes to help streamline paperwork, organize each event and ensure profitability as you go. A comprehensive resource section lists who to call for a variety of supplies, services and crucial information. Also offers practical advice from some of America's most successful caterers.
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Everything you need to get your catering business up and running
"A solid foundation for anyone looking to begin a career in catering."
–Dr. John J. Bowen, President, Johnson & Wales University
"Very informative, with great tips from experienced chefs."
"I wish I’d had Catering Like a Pro 25 years ago, when I began my career. I would have made fewer mistakes (and more money)."
This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It’s packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom–and recipes–from the biggest stars in catering. You’ll find indispensable advice from François Dinot, Director of L’Académie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York’s premier caterers; and Jacques Pépin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there’s more:
FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.
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Book Description Wiley, 1994. Paperback. Condition: New. 1. Seller Inventory # DADAX0471595225
Book Description Wiley, 1994. Condition: New. book. Seller Inventory # M0471595225