{"product_id":"catering-isbn-9781118137970","title":"Catering","description":"From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is  thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs \u003cp\u003eRecipe Table of Contents vi\u003c\/p\u003e \u003cp\u003ePreface viii\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eDedication and About the Author xiv\u003c\/p\u003e \u003cp\u003e1 Introduction to Catering 1\u003c\/p\u003e \u003cp\u003e2 Starting Your Catering Business 16\u003c\/p\u003e \u003cp\u003e3 Pricing for Profit 36\u003c\/p\u003e \u003cp\u003e4 Setting Up the Catering Kitchen 51\u003c\/p\u003e \u003cp\u003e5 Staffing 86\u003c\/p\u003e \u003cp\u003e6 Marketing 114\u003c\/p\u003e \u003cp\u003e7 Event Planning 125\u003c\/p\u003e \u003cp\u003e8 How Can We Serve You? 156\u003c\/p\u003e \u003cp\u003e9 Food Preparation and Service 182\u003c\/p\u003e \u003cp\u003e10 Dining Room and Beverage Management 204\u003c\/p\u003e \u003cp\u003e11 Sample Menus and Service 221\u003c\/p\u003e \u003cp\u003e12 Recipes for Catering 236\u003c\/p\u003e \u003cp\u003eGlossary 283\u003c\/p\u003e \u003cp\u003eEquivalency Charts 292\u003c\/p\u003e \u003cp\u003eIndex 293\u003c\/p\u003e \u003cp\u003ePhoto Credits 304\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eFirst Course\/Appetizers: 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAvocado and Crab Salad 238\u003c\/p\u003e \u003cp\u003eEndive Salad with Roquefort and Walnuts 239\u003c\/p\u003e \u003cp\u003eChicken Satay 240\u003c\/p\u003e \u003cp\u003eGrilled Vegetables with Mozzarella Cheese and Prosciutto 241\u003c\/p\u003e \u003cp\u003eHeirloom Tomato and Goat Cheese Tart 243\u003c\/p\u003e \u003cp\u003eRoasted Beet Salad 244\u003c\/p\u003e \u003cp\u003eWarm Hudson Valley Salad 245\u003c\/p\u003e \u003cp\u003eWild Mushroom Vols-au-Vent 246\u003c\/p\u003e \u003cp\u003eShaved Fennel and Frisée Salad 247\u003c\/p\u003e \u003cp\u003eGreen Papaya Salad (Som Tam) 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSides: 249\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaby Carrots with Asparagus and Pearl Onions 249\u003c\/p\u003e \u003cp\u003eCouscous with Currants and Pine Nuts 250\u003c\/p\u003e \u003cp\u003eFarro with Winter Vegetables 251\u003c\/p\u003e \u003cp\u003eOlive Oil and Chive Crushed Potatoes 252\u003c\/p\u003e \u003cp\u003ePomme Purée with Roasted Garlic 252\u003c\/p\u003e \u003cp\u003ePotato and Celery Root Gratin 253\u003c\/p\u003e \u003cp\u003eRatatouille 254\u003c\/p\u003e \u003cp\u003eRoasted Fingerling Potatoes 255\u003c\/p\u003e \u003cp\u003eSaffron Rice Pilaf 256\u003c\/p\u003e \u003cp\u003eSautéed Broccoli Rabe 257\u003c\/p\u003e \u003cp\u003eSoft Polenta 257\u003c\/p\u003e \u003cp\u003eWhite Bean Ragoût 258\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eSoups: 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBlack Bean Soup 260\u003c\/p\u003e \u003cp\u003eSummer Gazpacho 261\u003c\/p\u003e \u003cp\u003eMinnesota Wild Rice Soup 262\u003c\/p\u003e \u003cp\u003eNew England Clam Chowder 263\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVegetarian Main Courses: 264\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRisotto with Asparagus and Peas 266\u003c\/p\u003e \u003cp\u003eCorn and Asiago Cheese Risotto Cake 267\u003c\/p\u003e \u003cp\u003eTortilla de Papas 269\u003c\/p\u003e \u003cp\u003eVegetarian Shepherd’s Pie 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMain Courses: 271\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBeef Tenderloin with Bleu Cheese Crust 271\u003c\/p\u003e \u003cp\u003eDuck Breast with Port Wine–Peppercorn Sauce 272\u003c\/p\u003e \u003cp\u003eHerb-Crusted Salmon 274\u003c\/p\u003e \u003cp\u003eRack of Lamb Persillade 275\u003c\/p\u003e \u003cp\u003eRoasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDesserts: 277\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAlmond-Anise Biscotti 278\u003c\/p\u003e \u003cp\u003eChocolate Pot au Crème 279\u003c\/p\u003e \u003cp\u003eTiramisù 281\u003c\/p\u003e \u003cp\u003eWarm Chocolate Cake 282\u003c\/p\u003e \u003cp\u003eRecipe Table of Contents | vii\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eBRUCE MATTEL\u003c\/b\u003e is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005.  \u003c\/p\u003e\u003cp\u003eFounded in 1946, \u003cb\u003eTHE CULINARY INSTITUTE OF AMERICA\u003c\/b\u003e is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.      \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA COMPREHENSIVE, UPDATED GUIDE WITH ALL THE INFORMATION NEEDED TO LAUNCH AND OPERATE A SUCCESSFUL CATERING BUSINESS OF ANY KIND\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eToday, most customers attending a catered event demand that the overall experience of food, beverage, and service be as good as, if not superior to, that provided by their favorite restaurants. Add in the skyrocketing numbers of high-end food trucks, pop-up restaurants, and farm-to-table dinners dotting the landscape from coast to coast, and the opportunities to impress through creative marketing, alluring merchandising, and menu innovation with catered events have never been greater. \u003c\/p\u003e\u003cp\u003eIn this \u003ci\u003eSecond Edition\u003c\/i\u003e of \u003ci\u003e\u003cb\u003eCatering: A Guide to Managing a Successful Business Operation\u003c\/b\u003e\u003c\/i\u003e by Chef Bruce Mattel and The Culinary Institute of America, all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind is provided. \u003c\/p\u003e\u003cp\u003eFrom launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, \u003ci\u003e\u003cb\u003eCatering, Second Edition\u003c\/b\u003e\u003c\/i\u003e provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. This book is an indispensable guide for anyone who wants to succeed in this rapidly expanding segment of the foodservice industry. \u003c\/p\u003e\u003cp\u003eThis \u003ci\u003eSecond Edition\u003c\/i\u003e is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. A new chapter of practical mainstream and on-trend recipes has been added, in addition to sample menus for a variety of catered events from brunches to black-tie affairs. Meanwhile, this \u003ci\u003eSecond Edition\u003c\/i\u003e and a companion website include essential business forms and caterer's checklists, making planning of events even easier. \u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eCatering, Second Edition\u003c\/b\u003e\u003c\/i\u003e is an effective training tool for caterers and would-be caterers, showing how to plan and execute profitable and creative on- and off-premise catering operations.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988893286629,"sku":"NP9781118137970","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118137970.jpg?v=1761781949","url":"https:\/\/k12savings.com\/es\/products\/catering-isbn-9781118137970","provider":"K12savings","version":"1.0","type":"link"}