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Catering Like a Pro Revised Edition From Plan

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Catering Like a Pro Revised Edition From Plan Cover

 

Synopses & Reviews

Publisher Comments:

Everything you need to get your catering business up and running

"A solid foundation for anyone looking to begin a career in catering."

–Dr. John J. Bowen, President, Johnson & Wales University

"Very informative, with great tips from experienced chefs."

–Alain Sailhac

"I wish I’d had Catering Like a Pro 25 years ago, when I began my career. I would have made fewer mistakes (and more money)."

–Henry Meer

This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It’s packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom–and recipes–from the biggest stars in catering. You’ll find indispensable advice from François Dinot, Director of L’Académie de Cuisine in Bethesda, Maryland, who has catered many high-level government events in Washington, D.C.; Liz Newmark, President of Great Performances, one of New York’s premier caterers; and Jacques Pépin, award-winning cookbook author and Dean of Special Programs at The French Culinary Institute in New York City. And there’s more:

  • Complete, step-by-step details and reliable resources for every aspect of the catering business
  • Directories, references, and online resources for convenient access to everything from insurance to software to wine
  • More than 200 surefire recipes
  • Planning and budgeting aids, checklists, and charts; menus and menu worksheets for diverse events; job expense analysis and pricing guides; client interview outlines; and more

Synopsis:

'Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood,all published by John Wiley & Sons. '

Synopsis:

Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood.

About the Author

FRANCINE HALVORSEN is a professional food consultant, writer, and artist. She is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.

Table of Contents

FOREWORD.

PREFACE.

1. The Client-Centered Approach to Catering.

2. Defining and Achieving Your Goals.

3. Learning from the Pros.

4. Setting Up Your Business.

5. Managing an Event from Introduction to Conclusion.

6. The Staff and Subcontractors.

7. Choosing a Location.

8. Nonfood Supplies.

9. Food Safety and Sanitation.

10. Menus.

11. Recipe File.

12. Beverages.

APPENDIX A: HOW TO FIND ALL THE HELP YOU NEED: RESOURCE DIRECTORIES FOR THE PROFESSIONAL CATERER.

APPENDIX B: PUBLIC SERVICE PERISHABLE FOOD DISTRIBUTION.

GENERAL INDEX.

RECIPE AND MENU INDEX.

Product Details

ISBN:
9780471214229
Author:
Halvorsen, Francine
Publisher:
Houghton Mifflin
Location:
Hoboken, N.J.
Subject:
Tablesetting
Subject:
Caterers and catering
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Hospitality, Travel & Tourism
Subject:
Cooking and Food-Table Setting
Subject:
Catering & Events Management
Copyright:
Edition Number:
2nd ed.
Edition Description:
Trade Paper
Series Volume:
2003-023
Publication Date:
20040431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
352
Dimensions:
9 x 6 in

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Related Subjects

Business » General
Business » Management
Business » Small Businesses » By Type
Business » Writing
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » Catering
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Table Setting
Science and Mathematics » Chemistry » Organic
Science and Mathematics » Chemistry » Physical Chemistry

Catering Like a Pro Revised Edition From Plan Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 352 pages John Wiley & Sons - English 9780471214229 Reviews:
"Synopsis" by , 'Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood,all published by John Wiley & Sons. '

"Synopsis" by ,
Essential information and how-to advice from the best in the business

Catering Like a Pro is a must-have resource for anyone thinking about starting a catering business. Packed with recipes and exciting new ideas for creating theme events and dramatic experiences, it explains the catering industry from the bottom up. This revised and expanded edition covers everything necessary to get started, including real-world advice on contracts, hiring help, managing events, and sample forms and invoices. A handy list of resources—from equipment and ingredients to legal and business directories—helps make it easy to get up and running smoothly. Interviews with some of the best star caterers in the business offer inspiration and valuable tips for those new to the game.

Francine Halvorsen (New York, NY) is a professional culinary writer, consultant and artist who has traveled and lived all over the world. She considers herself lucky to be invited to share meals at some of the best tables everywhere. A graduate of Columbia University, she is the author of Catering Like a Pro, The Food and Cooking of China and Eating Around the World in Your Neighborhood.

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