The Complete Caterer
A Practical Guide to the Craft and Business of Catering, Updated and Revised
1st Edition
Published on 23. June 2010
368 pages
978-0-307-48319-5 (ISBN)
Description
Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more.
Full color photographs and B & W illustrations throughout
Full color photographs and B & W illustrations throughout
More details
Other editions
Additional editions
Elizabeth Lawrence
The Complete Caterer
A Practical Guide to the Craft and Business of Catering, Updated and Revised
Book
07/1992
Bantam Books
€19.20
Article exhausted; check different version
Elizabeth Lawrence
The Complete Caterer
Book
03/1988
Doubleday Books
€36.64
Article exhausted; check different version
Person
Elizabeth Lawrence is both an editor and an author of cookbooks. She is the author of Cake Decorating, The Lenox Book of Home Entertaining and Etiquette, and The Complete Restaurateur. She lives in East Chatham, New York.
Content
- Intro
- Title Page
- Contents
- Foreword
- Introduction to the Second Edition
- Catering Profiles
- Part 1 - The Business of Catering
- Chapter 1 - Choosing to Cater
- The Kinds of Catering
- The Qualities of a Good Caterer
- Finding Your Niche
- How to Use This Book
- Chapter 2 - Pricing and Marketing Your Product
- Pricing
- Alternate Pricing Routes
- Pricing in Practice
- Getting the Word Out
- Chapter 3 - Insurance, Taxes, and the Law
- Are You Legal?
- Insurance
- Taxes
- Contracts
- Chapter 4 - Organizing Your Kitchen
- Working Methods
- Equipping the Kitchen
- Chapter 5 - Preparing for Service
- Hiring Help
- Part 2 - The Craft of Catering
- Chapter 6 - Creating Menus
- Basic Planning Methods
- Consider the Events
- Chapter 7 - Quantity Shopping and Food Preparation
- Shopping
- Figuring Quantities
- Chapter 8 - Making It All Look Great
- Decorating, Garnishing, and Arranging
- Serving
- Part 3 - The Catering Event
- Chapter 9 - Getting the Job
- The First Phone Call
- Meeting the Client
- Scouting the Facilities
- Wrapping It Up
- Determining the Final Menu and Price
- Chapter 10 - Doing the Job
- Planning Your Work Time
- Preparing the Food
- Gathering and Going
- Party, Party, Party
- Part 4 - A Sampling of Parties: Menus and Recipes
- Business Breakfast for 8
- Simple Lunch for 10
- Brunch Buffet for 24 from Culinary Center of New York
- Culinary Center's Italian-Inspired Buffet for 24
- Business Lunch for 75 from Razzle Basil
- Summer Picnic for 20
- Afternoon Wedding Reception for 75
- Gallimaufrey's After-Ski Refreshments for 10
- Sweet Satisfaction's Afternoon Tea for 12
- Cocktail Party for 50
- Spring Dinner for 12
- The Pan Handlers' Summer Buffet for 20
- Taste of Autumn Dinner for 20
- Cocktail Dinner Buffet for 65 Humans Celebrating Andy the Horse's 21st Birthday from To Serve With Love
- Museum Ball Dinner for 1100 by Remember Basil
- Copyright
