Catering Handbook

by Edith Weiss and Hal Weiss

Book Overview

This 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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0810494523
• ISBN13: 9780810494527
• Release Date: January 1971
• Publisher: Sams
• Length: 304 Pages
• Weight: 1.24 lbs.

Customer Reviews

catering

this is an informative "lifesaver" for anyone entering the catering business- even has diagrams to cut finger sanwiches, canapes. etc! I would definitely recommend this book to anyone!

Very helpful information.

I have the 1991 copyright 290 total page book, and it's a tightly written book that I found helpful on many practical areas of catering, whether for 12 or 300 people. I have read catering books that concentrate more on recipes, this does has some 65 pages on recipes. I have not read many other catering books that concentrate on the behind the scenes work as in depth this book does, so I'd like to hear from caterers on this book to see how other books compare. It's chapters are: Introduction, Equipment (to own and to rent), Kitchen and Commissary, Staff Requirements, How to Start a Catering Business, Selling the Service, Business Practices, Arranging the Affair (Choosing menu, arranging the table and room, fringe services), The Bar, Special Cakes, Centerpieces, Food Decoration, Menu files.