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Catering Like a Pro

Author: Francine Halvorsen

Publisher: Wiley

Published: 2004-04-16

Total Pages: 0

ISBN-13: 9780471214229

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, all published by John Wiley & Sons.

Catering Like a Pro

Author: Francine Halvorsen

Publisher: Wiley

Published: 1994

Total Pages: 0

ISBN-13: 9780471595229

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Designed for first-time caterers as well as seasoned pros, this book contains worksheets, menus, and recipes that help streamline the paperwork, organize each event, and ensure profitability along the way. A comprehensive resource section lists who to call for a wide variety of supplies, services, and crucial information. 10 photos.

Off-Premise Catering Management

Author: Bill Hansen

Publisher: Wiley

Published: 1995-01-23

Total Pages: 0

ISBN-13: 9780471045281

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Thoroughly addresses and discusses the techniques, logistics and responsibilities involved in managing an off-premise catering operation. Covers such topics as legal requirements and catering contracts, menu planning and food quantities, service of alcoholic beverages, pricing, sanitation and safety, accessory services, theme parties and accounting. Provides outstanding advice on how to manage personnel, market catering services, identify certain equipment and create innovative solutions to catering problems and demands.

How to Start a Home-Based Catering Business, 6th

Author: Denise Vivaldo

Publisher: Rowman & Littlefield

Published: 2010-01-06

Total Pages: 259

ISBN-13: 0762761946

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Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.

Professional Catering

Author: Stephen B. Shiring

Publisher: Cengage Learning

Published: 2013-02-14

Total Pages: 0

ISBN-13: 9781133280781

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PROFESSIONAL CATERING equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan. Beautifully illustrated with four-color photography, this easy-to-read resource is packed with Tips from the Trade, Ingredients for Success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task--planning, organizing, influencing, and controlling--helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client's needs, and much more. PROFESSIONAL CATERING is the ideal resource for managing catering profitability. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Catering to Nobody

Author: Diane Mott Davidson

Publisher: Bantam

Published: 2002-02-26

Total Pages: 322

ISBN-13: 0553584707

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Even though working a wake isn’t Goldy Bear’s idea of fun, the Colorado caterer throws herself into preparing a savory feast featuring Poached Salmon and Strawberry Shortcake Buffet designed to soothe forty mourners. Her culinary efforts seem to be exactly what the doctor ordered . . . until her former father-in-law, gynecologist Fritz Korman, is struck down—and Goldy is accused of adding poison to the menu. Now, with the Department of Health impounding her leftovers, her ex-husband trashing her name, and her business close to being shut down, Goldy knows she can’t wait for the police to serve up answers. She soon uncovers more than one skeleton in the closet, along with a veritable slew of unpalatable secrets—the kind that could make Goldy the main course in an unsavory killer’s next murder. Praise for Diane Mott Davidson and Catering to Nobody “A medley of murder, mayhem, and melted chocolate.”—New York Post “Diane Mott Davidson’s culinary mysteries can be hazardous to your waistline.”—People “Delicious . . . sure to satisfy!”—Sue Grafton Includes recipes!

Cook Like a Pro

Author: Ina Garten

Publisher: Clarkson Potter

Published: 2018-10-23

Total Pages: 274

ISBN-13: 0804187045

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#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe—it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine–Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You’ll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts—who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!

Encyclopedia of African American Business [2 volumes]

Author: Jessie Smith

Publisher: Bloomsbury Publishing USA

Published: 2017-11-27

Total Pages: 1127

ISBN-13: 1440850283

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This two-volume set showcases the achievements of African American entrepreneurs and the various businesses that they founded, developed, or promote as well as the accomplishments of many African American leaders—both those whose work is well-known and other achievers who have been neglected in history. Nearly everyone is familiar with New York City's Wall Street, a financial center of the world, but much fewer individuals know about the black Wall Streets in Durham and Tulsa, where prominent examples of successful African American leaders emerged. Encyclopedia of African American Business: Updated and Revised Edition tells the fascinating story that is the history of African American business, providing readers with an inspiring image of the economic power of black people throughout their existence in the United States. It continues the historical account of developments in the African American business community and its leaders, describing the period from 18th-century America to the present day. The book describes current business leaders, opens a fuller and deeper insight into the topics chosen, and includes numerous statistical tables within the text and in a separate section at the back of the book. The encyclopedia is arranged under three broad headings: Entry List, Topical Entry List, and Africa American Business Leaders by Occupation. This arrangement introduces readers to the contents of the work and enables them to easily find information about specific individuals, topics, or occupations. The book will appeal to students from high school through graduate school as well as researchers, library directors, business enterprises, and anyone interested in biographical information on African Americas who are business leaders will benefit from the work.

Catering to Every Whim

Author: G. Eugene Wigger

Publisher:

Published: 1991

Total Pages: 0

ISBN-13: 9780131205024

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Discusses various aspects of a career in catering, such as the challenges involved in being a professional caterer, administration, sales, operations, convention food and beverage functions, weddings, beverage sales, etc. Also includes glossaries of hotel terms, wines, and alcoholic beverages, in addition to diagrams for meetings, food functions, and buffets. Directed toward persons interested in becoming professional caterers.

The Theory of Catering

Author: Ronald Kinton

Publisher:

Published: 1973

Total Pages: 412

ISBN-13: 9780726704024

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