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Catering: A Guide to Managing a Successful Business Operation

Catering: A Guide to Managing a Successful Business Operation - Hardcover

by Bruce Mattel, The Culinary Institute of America
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Availability:In StockContributor:Bruce Mattel, The Culinary Institute of AmericaPublish date:2015-03-16Pages:320
Languages:EnglishPublisher:WileyISBN-13:9781118137970ISBN-10:1118137973UPC:9781118137970Book Category:CookingBook Subcategory:Methods, TablesettingSize:9.30 x 7.50 x 0.90 inchesWeight:1.5013Product ID:SCPAVBTZQ0
From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs
Languages:EnglishPublisher:WileyISBN-13:9781118137970ISBN-10:1118137973UPC:9781118137970Book Category:CookingBook Subcategory:Methods, TablesettingSize:9.30 x 7.50 x 0.90 inchesWeight:1.5013Product ID:SCPAVBTZQ0

BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

Publisher: Wiley

Edition

2nd Revised Edition

Contributor(s)

Bruce Mattel, The Culinary Institute of America

Authors

Bruce Mattel, The Culinary Institute of America

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