Successful Catering
3rd Edition
Published on 1. April 1991
Book
Paperback/Softback
352 pages
978-0-471-28925-8 (ISBN)
Description
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.
More details
Edition
3rd edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Cloth over boards
Dimensions
Height: 235 mm
Width: 191 mm
Thickness: 19 mm
Weight
658 gr
ISBN-13
978-0-471-28925-8 (9780471289258)
Schweitzer Classification
Other editions
Previous edition
B.R. Splaver | Bernard Splaver
Successful Catering
Book
05/1991
3rd Edition
Van Nostrand Reinhold Company
€75.15
Article exhausted; check for reprint
Persons
Bernard Splaver and William N. Reynolds are the authors of Successful Catering, 3rd Edition, published by Wiley.
Content
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.
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.