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Author : Marzia Magris
Publisher :
ISBN 13 : 9781862504028
Total Pages : 261 pages
Book Rating : 4.5/5 (4 download)
Download or read book An Introduction to Catering written by Marzia Magris and published by . This book was released on 1989 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stephen B. Shiring
Publisher : Cengage Learning
ISBN 13 : 9780766816602
Total Pages : 398 pages
Book Rating : 4.8/5 (166 download)
Download or read book Introduction to Catering written by Stephen B. Shiring and published by Cengage Learning. This book was released on 2001 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
Author : Audrey Carol McCool
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 456 pages
Book Rating : 4.0/5 ( download)
Download or read book Inflight Catering Management written by Audrey Carol McCool and published by John Wiley & Sons. This book was released on 1995 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities
Author : Marzia Magris
Publisher : Wiley-Blackwell
ISBN 13 : 9780632034949
Total Pages : 275 pages
Book Rating : 4.0/5 (349 download)
Download or read book Introduction to Catering written by Marzia Magris and published by Wiley-Blackwell. This book was released on 1993-01-01 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marzia Magris
Publisher :
ISBN 13 : 9781862504547
Total Pages : 294 pages
Book Rating : 4.5/5 (45 download)
Download or read book An Introduction to Food & Beverage Studies written by Marzia Magris and published by . This book was released on 1995 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook has been designed for students taking vocational courses in Hospitality Studies in years 11 and 12 at secondary colleges or introductory cources at TAFE level. The previous edition of this book was entitled "An Introduction to Catering".
Author : Peter Jones
Publisher : Routledge
ISBN 13 : 1136402918
Total Pages : 336 pages
Book Rating : 4.1/5 (364 download)
Download or read book Flight Catering written by Peter Jones and published by Routledge. This book was released on 2012-05-23 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: * Fully endorsed by the International Flight Catering Association. * Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry. * Unique and authoritative guide to the principles and practice of in-flight catering.
Author :
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (22 download)
Download or read book Introduction to Catering written by and published by . This book was released on 1985* with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chris Thomas
Publisher : John Wiley & Sons
ISBN 13 : 0470889713
Total Pages : 564 pages
Book Rating : 4.4/5 (78 download)
Download or read book Off-Premise Catering Management written by Chris Thomas and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Author : Marzia Magris
Publisher :
ISBN 13 : 9780582301955
Total Pages : 275 pages
Book Rating : 4.3/5 (19 download)
Download or read book Introduction to Catering written by Marzia Magris and published by . This book was released on 1996 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides an introduction to the catering industry and prepares students for the working environment. The book includes step-by-step illustrated instructions and self-test questions and features an easy-to-understand writing style.
Author : Stephen B. Shiring
Publisher :
ISBN 13 : 9788131504215
Total Pages : pages
Book Rating : 4.5/5 (42 download)
Download or read book Introduction To Catering: Ingredients For Success written by Stephen B. Shiring and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical, hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.
Author : Jardine
Publisher :
ISBN 13 : 9780766816626
Total Pages : pages
Book Rating : 4.8/5 (166 download)
Download or read book Introduction to Catering written by Jardine and published by . This book was released on 2000-12-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bruce Mattel
Publisher : Wiley
ISBN 13 : 9780764557989
Total Pages : 0 pages
Book Rating : 4.5/5 (579 download)
Download or read book Catering written by Bruce Mattel and published by Wiley. This book was released on 2008-02-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. 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, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
Author :
Publisher :
ISBN 13 : 9781870387002
Total Pages : 70 pages
Book Rating : 4.3/5 (87 download)
Download or read book An Introduction to Food and Beverage Service Skills for the Hotel, Catering and Tourism Industry written by and published by . This book was released on 1987 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Matt Lee
Publisher : Macmillan + ORM
ISBN 13 : 1627792627
Total Pages : 262 pages
Book Rating : 4.6/5 (277 download)
Download or read book Hotbox written by Matt Lee and published by Macmillan + ORM. This book was released on 2019-04-09 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.
Author : Chris Ryan
Publisher : Hyperion Books
ISBN 13 : 9780859504249
Total Pages : 280 pages
Book Rating : 4.5/5 (42 download)
Download or read book An Introduction to Hotel and Catering Economics written by Chris Ryan and published by Hyperion Books. This book was released on 1980-01-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nancy Loman Scanlon
Publisher : LibreDigital
ISBN 13 : 9780470073612
Total Pages : 304 pages
Book Rating : 4.0/5 (736 download)
Download or read book Catering Management written by Nancy Loman Scanlon and published by LibreDigital. This book was released on 2007-03-31 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
Author : Bernard Davis
Publisher : Routledge
ISBN 13 : 1136001220
Total Pages : 412 pages
Book Rating : 4.1/5 (36 download)
Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
