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Catering Handbook Edith Weiss

Catering Handbook By Edith Weiss

Catering Handbook by Edith Weiss

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Condition - Very Good
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Summary

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 evaluate each type of operation according to operating needs, advantages, and disadvantages.

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Catering Handbook Summary

Catering Handbook by Edith Weiss

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 evaluate each type of operation according to operating needs, advantages, and disadvantages.

About Edith Weiss

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

Table of Contents

Introduction 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.

Additional information

CIN0471284270VG
9780471284277
0471284270
Catering Handbook by Edith Weiss
Edith Weiss
Used - Very Good
Hardback
John Wiley & Sons Inc
19901101
304
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Catering Handbook