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Catering Solutions For the Culinary Student, Foodservice Operator, and Caterer

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ISBN-10: 0130829005

ISBN-13: 9780130829009

Edition: 2000

Authors: Nick Fluge, Larry Lewis, Ed Sanders

List price: $155.20
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Description:

For courses in Introduction to Catering and Catering Management; geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike. This versatile book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet eventfrom food safety, cooking, and beverage selection all the way to background music and napkin folding.
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Book details

List price: $155.20
Copyright year: 2000
Publisher: Prentice Hall PTR
Publication date: 9/10/1999
Binding: Paperback
Pages: 378
Size: 8.50" wide x 10.50" long x 0.75" tall
Weight: 2.2
Language: English

Foreword
Always Serving Safe Food
Catering Details
Serving the Food
Kitchen Production
Beverages
Catering Menus and Recipes
Cooking Terms
Index