MARC record from Internet Archive

LEADER: 03731cam 2200541 a 4500
001 ocm86117677
003 OCoLC
005 20200520100802.0
008 070316s2008 njua 001 0 eng
007 ta
010 $a 2007011322
040 $aDLC$beng$cDLC$dBTCTA$dBAKER$dYDXCP$dC#P$dBWX$dVP@$dVLB$dOCLCQ$dBDX$dTULIB$dOCLCF$dOCLCO$dOCLCQ$dCDS$dOCLCQ$dCNGUL$dUV1$dCSF$dSSP$dWSB$dUZ0$dZ5A$dPHUST$dZ45$dO2C$dUKMGB$dOCLCQ$dCNCLB
015 $aGBA809481$2bnb
016 7 $a014500854$2Uk
019 $a779901940
020 $a9780764557989$q(cloth)
020 $a076455798X$q(cloth)
035 $a(OCoLC)86117677$z(OCoLC)779901940
037 $bJohn Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08875, (732)4694400$nSAN 200-2272
050 00 $aTX921$b.M38 2008
082 00 $a642/.4068$222
084 $aF719.3$2clc
100 1 $aMattel, Bruce.
245 10 $aCatering :$ba guide to managing a successful business operation /$cBruce Mattel, the Culinary Institute of America.
260 $aHoboken, N.J. :$bJohn Wiley,$c©2008.
300 $aviii, 358 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aIntroduction to catering -- Starting your catering business -- Pricing for profit -- Setting up the catering kitchen -- Staffing -- Marketing -- Event planning -- How can we serve you? -- Food preparation and service -- Dining room and beverage management -- Sample menus and service.
520 1 $a"Beginning with an overview of the catering profession, this book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business. For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business." "This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance."--Jacket.
650 0 $aCaterers and catering$xManagement.
650 7 $aCaterers and catering$xManagement.$2cct
650 7 $aCaterers and catering$xManagement.$2fast$0(OCoLC)fst00849022
710 2 $aCulinary Institute of America.
856 41 $3Table of contents$uhttp://catdir.loc.gov/catdir/toc/ecip0713/2007011322.html
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0806/2007011322-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0739/2007011322-d.html
938 $aBaker & Taylor$bBKTY$c45.00$d33.75$i076455798X$n0007414213$sactive
938 $aBrodart$bBROD$n07305257$c$45.00
938 $aBaker and Taylor$bBTCP$nBK0007414213
938 $aYBP Library Services$bYANK$n2563747
029 1 $aAU@$b000041422378
029 1 $aNZ1$b11304296
029 1 $aUKMGB$b014500854
994 $aZ0$bP4A
948 $hHELD BY P4A - 381 OTHER HOLDINGS