Description
Book SynopsisThis fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
Table of ContentsIntroduction to catering. Introduction. Basic types of catering service. How each service operates. Equipment. Purchase and maintenance of heavy equipment. Truck purchase and maintenance. Light equipment. Kitchen and commissary. The kitchen. Mobile unit commissary. Sanitation. Accident prevention. Staff. Basic staff requirements. Staffing a dinner. Uniforms. Additional staff. How to start a catering business. Training and background. Setting up a catering business. Selling the service. Advertising. Public relations. Business practices. Insurance and licensing. Bookkeeping. Menu. Purchase of food. Inventory. Arranging the affair - I. Estimating costs. How to prepare a menu. How to estimate quantities. Food requirements. Arranging the affair - II. Arrangment of the room. Methods of table setting and service. Arranging the affair - III. Allocation of time for the catered affair. Transportation of equipment and food. Fringe service. The bar. The bar in a private home. Bottle count. Wine. Champagne. Punch bowls. Special cakes for special occasions. Types of cakes. Cutting the occasion cake. Centrepieces. Ice pieces. Edible main-dish centerpieces. Melon baskets. Fruit baskets. Food decorations. Tray garnish and design. Carving flower and designs from raw vegetables. Decoration of canapes. Decorating cold meat. Salad decoration for buffet service. Menu file. Serving foreign foods. Serving children's portions. Side-dish salads. How to use the menu file. Foreign dinner menus. Recipe file. Measurements. Recipes. Appendices. Index.
