Catering Handbook
John Wiley & Sons Inc (Verlag)
978-0-471-28427-7 (ISBN)
Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.
Introduction to catering Introduction
Basic types of catering service
How each service operates
Equipment
Purchase and maintenance of heavy equipment
Truck purchase and maintenance
Light equipment
Kitchen and commissary
The kitchen
Mobile unit commissary
Sanitation
Accident prevention
Staff
Basic staff requirements
Staffing a dinner
Uniforms
Additional staff
How to start a catering business
Training and background
Setting up a catering business
Selling the service
Advertising
Public relations
Business practices
Insurance and licensing
Bookkeeping
Menu
Purchase of food
Inventory
Arranging the affair - I
Estimating costs
How to prepare a menu
How to estimate quantities
Food requirements
Arranging the affair - II
Arrangment of the room
Methods of table setting and service
Arranging the affair - III
Allocation of time for the catered affair
Transportation of equipment and food
Fringe service
The bar
The bar in a private home
Bottle count
Wine
Champagne
Punch bowls
Special cakes for special occasions
Types of cakes
Cutting the occasion cake
Centrepieces
Ice pieces
Edible main-dish centerpieces
Melon baskets
Fruit baskets
Food decorations
Tray garnish and design
Carving flower and designs from raw vegetables
Decoration of canapes
Decorating cold meat
Salad decoration for buffet service
Menu file
Serving foreign foods
Serving children's portions
Side-dish salads
How to use the menu file
Foreign dinner menus
Recipe file
Measurements
Recipes
Appendices
Index
| Erscheint lt. Verlag | 1.11.1990 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 161 x 236 mm |
| Gewicht | 597 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-471-28427-0 / 0471284270 |
| ISBN-13 | 978-0-471-28427-7 / 9780471284277 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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