Modern Buffet Presentation
John Wiley & Sons Inc (Verlag)
978-0-470-58784-3 (ISBN)
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Modern Buffet Presentation gives readers the ability to plan and execute a successful buffet, an essential skill required for professionals in the restaurant industry and in the rapidly growing field of catering and special events. This text includes guidance on everything, including menu planning and pricing, arranging food and action stations, and training staff, and communicating with clients. Brilliant photography illustrates successful buffet setups, platter arrangements, centerpieces and displays, and much more. From simple cafeteria lines to formal banquets, this text covers every type of buffet presentation imaginable and is an essential resource for anyone who plans or executes buffets.
Carol Murphy Clyne and Vincent Clyne launched PAIRINGS palate + plate in Cranford, N.J. in 2010. Their restaurant concept is based on constantly evolving seasonal recipes featured in the globally inspired, contemporary American dinner menu; the on-site buffet menu; and their cooking classes. The couple also owned a personal catering company for 20 years. Carol holds ProChef Level II Certification from The Culinary Institute of America in Hyde Park, and Vincent, a Certified Wine Professional credential from the CIA in Napa Valley. Vincent was also awarded the Signorello Vineyards Food Writing Scholarship to the Symposium for Professional Food Writers at The Greenbrier in West Virginia. Carol is currently a visiting instructor for the food enthusiasts programs at the CIA. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.
Acknowledgments
Introduction
Chapter 1. Mise en Place
Chapter 2. Designing the Buffet
Chapter 3. Buffet Equipment
Chapter 4. Executing the Buffet
Chapter 5. Stations: Service and Setup
Chapter 6. Buffet Recipes
Buffet Menus
Glossary
Appendix A. On-site Buffet Planning Worksheet
Appendix B. Sample Catering Menu
Appendix C. Complete Party Planning Spreadsheet
Appendix D. Off-site Buffet Planning Worksheet
Resources
Index
| Erscheint lt. Verlag | 15.7.2014 |
|---|---|
| Mitarbeit |
Kameramann: Francesco Tonelli |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 224 x 277 mm |
| Gewicht | 1452 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-58784-9 / 0470587849 |
| ISBN-13 | 978-0-470-58784-3 / 9780470587843 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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