Catering Like a Pro From Planning to Profit

ISBN-10: 0471214221

ISBN-13: 9780471214229

Edition: 2nd 2004 (Revised)

Authors: Francine Halvorsen

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This revised edition offers how-to coverage of the business from the ground up, including contracts, hiring help, managing events, & even provides templates of forms & invoices. There is also a section of suggested menus with recipes & a resource directory.
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Book details

List price: $21.95
Edition: 2nd
Copyright year: 2004
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 4/2/2004
Binding: Paperback
Pages: 352
Size: 6.50" wide x 9.25" long x 0.75" tall
Weight: 1.100
Language: English

Tamara Lackeyis an award-winning photographer whose work has appearednbsp;in numerous magazines, includingnbsp;Food & Wine,Inside Weddings,Parenting,Premier Baby & Child,Town & Country, andWoman's Day. She lives in Chapel Hill, North Carolina.FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.

The Client-Centered Approach to Catering
Defining and Achieving Your Goals
Learning from the Pros
Setting Up Your Business
Managing an Event from Introduction to Conclusion
The Staff and Subcontractors
Choosing a Location
Nonfood Supplies
Food Safety and Sanitation
Recipe File
How to Find All the Help You Need: Resource Directories for the Professional Caterer
Public Service Perishable Food Distribution
General Index
Recipe and Menu Index
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