Introduction to Catering

ISBN-10: 0766816605
ISBN-13: 9780766816602
Edition: 2001
List price: $251.95 Buy it from $3.00
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Description: This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that  More...

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Book details

List price: $251.95
Copyright year: 2001
Publisher: Delmar Cengage Learning
Publication date: 12/20/2000
Binding: Paperback
Pages: 416
Size: 7.75" wide x 9.00" long x 0.75" tall
Weight: 1.980
Language: English

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.

Foreword
Preface
Acknowledgments
About the Authors
What is Catering?
The Catering World: Types of Catering
Catering Industry
Catering Segments
On-Premise Catering
Off-Premise Catering
Exclusive Catering Rights
On-Premise and Off-Premise Combinations
Questions Caterers Need to Ask
Home-Based Caterers
Summary
Review Questions
Putting It All Together
The Caterer and the Client
Why Clients Decide on a Caterer
Deciding Whether to Take the Event
Types of Catering
Summary
Review Questions
Putting It All Together
Establishing the Right Kind of Catering for You
The Catering Market
Who is the Caterer?
Mission Statement or Purpose
Growing the Business
Summary
Review Questions
Putting It All Together
Choosing Your Client
Creating a Customer Base
Never Stop Learning
Upgrading the Event
How the Caterer Provides Protection
Proposals
Summary
Review Questions
Putting It All Together
The Catering Operation
The Seven Functions of Catering
First Function: Planning--The Basic Catering Management Function
Second Function: Operations--Execution of Tasks
Third Function: Organizing the Event
Fourth Function: Equipment
Fifth Function: Implementing
Sixth Function: Controlling
Seventh Function: Understanding Insurance and Legal Issues
Summary
Review Questions
Putting It All Together
Planning--The Basic Catering Management Function
Planning--The Baic Catering Management Function
Formulating a Catering Plan
The Menu: A Tactical Plan
Planning for a Catering Event
Barriers to Planning
Business Plan
Hazardous Analysis and Critical Control Point Plan
Seven Principles of HACCP
Summary
Review Questions
Putting It All Together
Operations--Execution of Tasks
Operations
Operational Tasks
Flow of Food
Recipes
Recipe Adjustment
Convenience Foods
Speed Scratch Cooking
Branded Menu Items
Menus
Food Preparation
Summary
Review Questions
Putting It All Together
Organizing the Event
Organizing
Purchasing
Market Intermediaries
Ordering
Receiving
Storage Control
Inventory Management
Summary
Review Questions
Putting It All Together
Equipment
Equipment and Design Considerations
Utilities
The Menu
Workstations
Style of Service
Obtaining Equipment
Storage of Equipment
Summary
Review Questions
Putting It All Together
Implementing
Service
Creating an Employee-Supportive Culture
Uniforms
Types of Service Styles
Service Guidelines
Room Arrangement
Summary
Review Questions
Putting It All Together
Controlling
Control
Cash Flow
Pricing the Event
Professional Service Companies
The Financial Component
Summary
Review Questions
Putting It All Together
Understanding Insurance and Legal Issues
Rewards
Risk Management
Insurance Services Office (ISO)
Informed Consumer
Selection of Insurance
Contracts
Banquet Event Order
Summary
Review Questions
Putting It All Together
Total Quality Management Operations
Total Quality Management
The Management System
The Relationship Between TQM and Success
Summary
Review Questions
Putting It All Together
Emerging Benchmarks and Conclusion
Reinventing the Profession
Technological Infrastructure
Communication
Global Marketplace
Community Allegiance
Professional Development
Conclusion
Summary
Review Questions
Putting It All Together
Ingredients for Success
Weights, Measures, and Abbreviations
Sample Business Plan
Suggested Web Site Addresses for Interested Caterers
Glossary
Index

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