New PDF release: Catering Management

By Nancy Loman Scanlon

ISBN-10: 0471429813

ISBN-13: 9780471429814

Catering administration, 3rd variation offers certain recommendation on all of the an important company facets of on- and off-premise catering. The 3rd variation gains certain new fabric on non-hotel catering operations—such as small enterprise administration and working your personal catering operation. It offers clean details on menu layout and pricing, entire with illustrative menu examples and suggestions for utilizing software program instruments to create attractive menus.

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Sample text

2 is a checklist for organizing off-premise events. , Independent Caterers Independent caterers are private businesses offering catering services to the general public. These businesses operate with and without permanent facilities of their own in which to hold functions. Those caterers who operate without a formal facility must arrange for kitchen production and storage space. Kitchen space can be rented from schools, churches, senior-citizen centers, and other institutional facilities with commercial refrigeration and production facilities.

5. Identify the similarities in the contributions of Thomas Jefferson and Jacqueline Kennedy to the development of banquet menus and services in the White House. , Chapter Two . Styles of Catering Operations 30 Chapter Two Styles of Catering Operations . Key Terms , Off-premise Operational styles Contract feeding Home replacement Menu duplication Customer profile Subcontractor Independent caterer Restaurant concept . What You Will Learn in This Chapter , Catering operations can be found in a wide range of facilities and business formats.

Jefferson’s fascination with French cuisine extended to the equipment used to prepare and serve it, and he purchased in Paris a large quantity of cookware and bakeware. On his return to Monticello from France, the following inventory was added to the plantation books: silver service pewterware dishes for hors d’oeuvre porcelain cups saucers plates soup tureens and bowls 17 18 Chapter One Historical Banqueting serving platters and casseroles crystal goblets wine tumblers decanters a tea urn and coffee pot For the kitchen, he included: 28 round saucepans 19 saucepan covers frying pans food warmers chocolate molds ice molds pie pans spoons, ladles cleavers, knives pair of kitchen scales11 .

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Catering Management by Nancy Loman Scanlon


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