Catering Handbook

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

• Introduction to catering IntroductionBasic types of catering serviceHow each service operatesEquipmentPurchase and maintenance of heavy equipmentTruck purchase and maintenanceLight equipmentKitchen and commissaryThe kitchenMobile unit commissarySanitationAccident preventionStaffBasic staff requirementsStaffing a dinnerUniformsAdditional staffHow to start a catering businessTraining and backgroundSetting up a catering businessSelling the serviceAdvertisingPublic relationsBusiness practicesInsurance and licensingBookkeepingMenuPurchase of foodInventoryArranging the affair - IEstimating costsHow to prepare a menuHow to estimate quantitiesFood requirementsArranging the affair - IIArrangment of the roomMethods of table setting and serviceArranging the affair - IIIAllocation of time for the catered affairTransportation of equipment and foodFringe serviceThe barThe bar in a private homeBottle countWineChampagnePunch bowlsSpecial cakes for special occasionsTypes of cakesCutting the occasion cakeCentrepiecesIce piecesEdible main-dish centerpiecesMelon basketsFruit basketsFood decorationsTray garnish and designCarving flower and designs from raw vegetablesDecoration of canapesDecorating cold meatSalad decoration for buffet serviceMenu fileServing foreign foodsServing children's portionsSide-dish saladsHow to use the menu fileForeign dinner menusRecipe fileMeasurementsRecipesAppendicesIndex