Catering : a guide to managing a successful business operation 2nd ed.

Author

• Mattel, Bruce

Additional Author(s)

-

Publisher

Hoboken, New Jersey: John Wiley & Sons, Inc, 2016

Language

English

ISBN

9781118137970

Series

Subject(s)

• CATERERS AND CATERING-MANAGEMENT

Notes

. . Includes index (p. 293-304)

Abstract

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering.

Physical Dimension

Number of Page(s)

xiv, 304 p.

Dimension

24 cm.

Other Desc.

ill.

Summary / Review / Table of Content

Recipe Table of Contents vi Preface viii Acknowledgments xiii Dedication and About the Author xiv 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 Frisee 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 Puree with Roasted Garlic 252 Potato and Celery Root Gratin 253 Ratatouille 254 Roasted Fingerling Potatoes 255 Saffron Rice Pilaf 256 Sauteed Broccoli Rabe 257 Soft Polenta 257 White Bean Ragout 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 Creme 279 Tiramisu 281 Warm Chocolate Cake 282

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	01651/16	642.4068 Mat C	Library - 7th Floor	Available