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Catering Like A Pro Revised Edition: From Planning to Profit / Edition 1 - Paperback | Diverse Reads

Catering Like A Pro Revised Edition: From Planning to Profit / Edition 1

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Essential information and how-to advice from the best in the business
Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood.

ISBN-13: 9780471214229

Media Type: Paperback

Publisher: HarperCollins Publishers

Publication Date: 04-16-2004

Pages: 352

Product Dimensions: 6.00(w) x 9.00(h) x (d)

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.

Table of Contents

FOREWORD.

PREFACE.

1. The Client-Centered Approach to Catering.

2. Defining and Achieving Your Goals.

3. Learning from the Pros.

4. Setting Up Your Business.

5. Managing an Event from Introduction to Conclusion.

6. The Staff and Subcontractors.

7. Choosing a Location.

8. Nonfood Supplies.

9. Food Safety and Sanitation.

10. Menus.

11. Recipe File.

12. Beverages.

APPENDIX A: HOW TO FIND ALL THE HELP YOU NEED: RESOURCE DIRECTORIES FOR THE PROFESSIONAL CATERER.

APPENDIX B: PUBLIC SERVICE PERISHABLE FOOD DISTRIBUTION.

GENERAL INDEX.

RECIPE AND MENU INDEX.