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Full Product Details

Author:   Edith Weiss ,  Hal Weiss
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 16.10cm , Height: 2.60cm , Length: 23.60cm
Weight:   0.597kg
ISBN:  

9780471284277

ISBN 10:   0471284270
Pages:   304
Publication Date:   01 November 1990
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

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.

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Author Information

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

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