{"product_id":"catering-9781118137970","title":"Catering","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eCatering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eRecipe Table of Contents vi\u003c\/p\u003e \u003cp\u003ePreface viii\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eDedication and About the Author xiv\u003c\/p\u003e \u003cp\u003e1 Introduction to Catering 1\u003c\/p\u003e \u003cp\u003e2 Starting Your Catering Business 16\u003c\/p\u003e \u003cp\u003e3 Pricing for Profit 36\u003c\/p\u003e \u003cp\u003e4 Setting Up the Catering Kitchen 51\u003c\/p\u003e \u003cp\u003e5 Staffing 86\u003c\/p\u003e \u003cp\u003e6 Marketing 114\u003c\/p\u003e \u003cp\u003e7 Event Planning 125\u003c\/p\u003e \u003cp\u003e8 How Can We Serve You? 156\u003c\/p\u003e \u003cp\u003e9 Food Preparation and Service 182\u003c\/p\u003e \u003cp\u003e10 Dining Room and Beverage Management 204\u003c\/p\u003e \u003cp\u003e11 Sample Menus and Service 221\u003c\/p\u003e \u003cp\u003e12 Recipes for Catering 236\u003c\/p\u003e \u003cp\u003eGlossary 283\u003c\/p\u003e \u003cp\u003eEquivalency Charts 292\u003c\/p\u003e \u003cp\u003eIndex 293\u003c\/p\u003e \u003cp\u003ePhoto Credits 304\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eFirst Course\/Appetizers: 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAvocado and Crab Salad 238\u003c\/p\u003e \u003cp\u003eEndive Salad with Roquefort and Walnuts 239\u003c\/p\u003e \u003cp\u003eChicken Satay 240\u003c\/p\u003e \u003cp\u003eGrilled Vegetables with Mozzarella Cheese and Prosciutto 241\u003c\/p\u003e \u003cp\u003eHeirloom Tomato and Goat Cheese Tart 243\u003c\/p\u003e \u003cp\u003eRoasted Beet Salad 244\u003c\/p\u003e \u003cp\u003eWarm Hudson Valley Salad 245\u003c\/p\u003e \u003cp\u003eWild Mushroom Vols-au-Vent 246\u003c\/p\u003e \u003cp\u003eShaved Fennel and Frisée Salad 247\u003c\/p\u003e \u003cp\u003eGreen Papaya Salad (Som Tam) 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSides: 249\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaby Carrots with Asparagus and Pearl Onions 249\u003c\/p\u003e \u003cp\u003eCouscous with Currants and Pine Nuts 250\u003c\/p\u003e \u003cp\u003eFarro with Winter Vegetables 251\u003c\/p\u003e \u003cp\u003eOlive Oil and Chive Crushed Potatoes 252\u003c\/p\u003e \u003cp\u003ePomme Purée with Roasted Garlic 252\u003c\/p\u003e \u003cp\u003ePotato and Celery Root Gratin 253\u003c\/p\u003e \u003cp\u003eRatatouille 254\u003c\/p\u003e \u003cp\u003eRoasted Fingerling Potatoes 255\u003c\/p\u003e \u003cp\u003eSaffron Rice Pilaf 256\u003c\/p\u003e \u003cp\u003eSautéed Broccoli Rabe 257\u003c\/p\u003e \u003cp\u003eSoft Polenta 257\u003c\/p\u003e \u003cp\u003eWhite Bean Ragoût 258\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSoups: 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBlack Bean Soup 260\u003c\/p\u003e \u003cp\u003eSummer Gazpacho 261\u003c\/p\u003e \u003cp\u003eMinnesota Wild Rice Soup 262\u003c\/p\u003e \u003cp\u003eNew England Clam Chowder 263\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVegetarian Main Courses: 264\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRisotto with Asparagus and Peas 266\u003c\/p\u003e \u003cp\u003eCorn and Asiago Cheese Risotto Cake 267\u003c\/p\u003e \u003cp\u003eTortilla de Papas 269\u003c\/p\u003e \u003cp\u003eVegetarian Shepherd’s Pie 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMain Courses: 271\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBeef Tenderloin with Bleu Cheese Crust 271\u003c\/p\u003e \u003cp\u003eDuck Breast with Port Wine–Peppercorn Sauce 272\u003c\/p\u003e \u003cp\u003eHerb-Crusted Salmon 274\u003c\/p\u003e \u003cp\u003eRack of Lamb Persillade 275\u003c\/p\u003e \u003cp\u003eRoasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDesserts: 277\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAlmond-Anise Biscotti 278\u003c\/p\u003e \u003cp\u003eChocolate Pot au Crème 279\u003c\/p\u003e \u003cp\u003eTiramisù 281\u003c\/p\u003e \u003cp\u003eWarm Chocolate Cake 282\u003c\/p\u003e \u003cp\u003eRecipe Table of Contents | vii\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406835392855,"sku":"9781118137970","price":44.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118137970.jpg?v=1730497281","url":"https:\/\/bookcurl.com\/products\/catering-9781118137970","provider":"Book Curl","version":"1.0","type":"link"}