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Full 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
Contents
Recipe Table of Contents vi
Preface viii
Acknowledgments xiii
Dedication and About the Author xiv
1 Introduction to Catering 1
2 Starting Your Catering Business 16
3 Pricing for Profit 36
4 Setting Up the Catering Kitchen 51
5 Staffing 86
6 Marketing 114
7 Event Planning 125
8 How Can We Serve You? 156
9 Food Preparation and Service 182
10 Dining Room and Beverage Management 204
11 Sample Menus and Service 221
12 Recipes for Catering 236
Glossary 283
Equivalency Charts 292
Index 293
Photo Credits 304
First Course/Appetizers: 237
Avocado and Crab Salad 238
Endive Salad with Roquefort and Walnuts 239
Chicken Satay 240
Grilled Vegetables with Mozzarella Cheese and Prosciutto 241
Heirloom Tomato and Goat Cheese Tart 243
Roasted Beet Salad 244
Warm Hudson Valley Salad 245
Wild Mushroom Vols-au-Vent 246
Shaved Fennel and Frisée Salad 247
Green Papaya Salad (Som Tam) 248
Sides: 249
Baby Carrots with Asparagus and Pearl Onions 249
Couscous with Currants and Pine Nuts 250
Farro with Winter Vegetables 251
Olive Oil and Chive Crushed Potatoes 252
Pomme Purée with Roasted Garlic 252
Potato and Celery Root Gratin 253
Ratatouille 254
Roasted Fingerling Potatoes 255
Saffron Rice Pilaf 256
Sautéed Broccoli Rabe 257
Soft Polenta 257
White Bean Ragoût 258
Soups: 259
Black Bean Soup 260
Summer Gazpacho 261
Minnesota Wild Rice Soup 262
New England Clam Chowder 263
Vegetarian Main Courses: 264
Risotto with Asparagus and Peas 266
Corn and Asiago Cheese Risotto Cake 267
Tortilla de Papas 269
Vegetarian Shepherd's Pie 270
Main Courses: 271
Beef Tenderloin with Bleu Cheese Crust 271
Duck Breast with Port Wine-Peppercorn Sauce 272
Herb-Crusted Salmon 274
Rack of Lamb Persillade 275
Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276
Desserts: 277
Almond-Anise Biscotti 278
Chocolate Pot au Crème 279
Tiramisù 281
Warm Chocolate Cake 282
Recipe Table of Contents | vii
