Cash from Your KitchenAbstract: Information and guidelines on catering from the home are presented in this book for the general public. Twenty-two chapters detail: deciding to go into catering; legalities, insurance, and records; building clientel; equiping and organizing the kitchen; pricing and making menus; client relationships; shopping; hiring help; serving; decoration and presentation; rental equipment; beverages; problem solving tips; and how to expand the business. Sample menus, checklists, and recipes are included. |
Contents
An Unlikely Beginning | 2 |
Could You Cook for Money? | 8 |
Perks and Pitfalls | 12 |
SETTING UP FOR BUSINESS | 17 |
Legalities Insurance and Records | 18 |
Potential Clients and Your Business Image | 21 |
Equip Your Kitchen | 25 |
Organize Your Kitchen | 31 |
Serving | 78 |
Decoration and Presentation | 89 |
Special Tips on Judging and Cooking Quantities | 95 |
Rental Equipment | 104 |
Beverages | 107 |
Expanding the Business | 122 |
Appetizers | 137 |
Sandwiches | 163 |
Organize the Way You Work | 36 |
Making Up Menus | 40 |
How to Figure What to Charge | 48 |
NOW YOURE READY | 55 |
The CatererClient Relationship | 56 |
Shopping for Ingredients | 62 |
Hiring Help in the Kitchen | 75 |
Entrées | 183 |
Rice Pasta and a Soufflé | 214 |
Salads and Cold Vegetables | 228 |
Desserts | 244 |
Index | 262 |
Copyright | |