Start and Run a Catering Business
Successfully running a small catering business takes much more than a passion for cooking and a knack for preparing tasty dishes. You have to be a superb planner and manager as well. Whether you are already in the food service industry or are looking for a challenging career move, this book is a complete guide to succeeding as a caterer. Detailing everything you need to know to attract clients and turn a profit, this book also offers tips on unique table decorations and surefire recipes that will win rave reviews. This edition includes information about effective use of the Internet to help you improve both the culinary and the business aspects of your catering business.
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The Ifs and Whys of It
How to Become a Caterer
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arrive baking bartender beverage bread budget buffet table cake caterer's catering business catering service charge chef cherry tomatoes chicken chopped clean cleanup client coffee convection oven cooking corn salad corporate cost d'oeuvres defrosting deposit dessert dinner dish dishwasher Dough Catering equipment essential oils event everything extra food facilities flavor food preparation freezer fresh garnishes glasses ice sculpture ingredients invoice keep kitchen KitchenAid knife knives legumes look marketing menu number of guests oven pans paprika party pasta pastry pepper person pesto phyllo planning plates platters problem produce Prosciutto ready reception recipe refrigerator rental restaurant Roast salad SAMPLE sauce scallion schedule selling servers serving staff sharpening shelf shrimp small caterer smaller snow peas someone soup sour cherry sour cream spanakopita spices and herbs supplies sure tomato trays truck vegetables