Catering like a pro : from planning to profit

목차 (Table of Contents)

• CONTENTS
• Foreword = 7
• Preface = 10
• ONE The Client-Centered Approach to Catering = 1
• TWO Defining and Achieving Your Goals = 8
• THREE Talking with the Professionals = 18
• FOUR The Business Office = 40
• FIVE Managing an Event from Introduction to Conclusion(Including Contracts Worksheets) = 53
• SIX The Staff = 79
• SEVEN The Premises = 86
• EIGHT Nonfood supplies = 91
• NINE Food Handling and Sanitation = 103
• TEN Menus = 113
• ELEVEN Recipe File = 146
• TWELEN Beverages = 245
• THIRTEEN Public Service Perishable Food Distribution = 254
• Index = 271