Successful Catering

ISBN-13: 9780471289258 / Angielski / Miękka / 1991 / 352 str.

Bernard Splaver; William N. Reynolds; Michael Roman

Opis

With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

Widoczna okładka, to zdjęcie poglądowe, a rzeczywista szata graficzna może różnić się od prezentowanej. Nie gwarantujemy zgodności okładki z prezentowanym zdjęciem.

Spis treści

Getting Started.

On–Premises Catering.

Off–Premises Catering.

Catering Personnel.

Writing a Contract.

Sanitation.

Setting Up a Kitchen.

Service Equipment.

Special Events.

Kosher Catering.

Wine and Bar Service.

Menu Making and Food Presentation.

RECIPES.

Hors d′Oeuvres.

Appetizers.

Soups.

Entrees.

Vegetables.

Potatoes, Pasta, Grains.

Salads.

Desserts.

Culinary Terminology.

Recipe Yield Conversion Chart.

Index.