Start and run a profitable catering business : from thyme to timing : your step-by-step business plan / George Erdosh.
By: Erdosh, George
.
Publisher: Mumbai, India : Jaico Pub., 1999Description: xiv, 166 p. : ill. ; 28 cm.ISBN: 8172247559.Subject(s): Caterers and catering | Caterers and catering -- ManagementDDC classification: 642.4 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 1 |
642.4 ERD (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000035490 |
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| 642.4 COL Success in principles of catering / | 642.4 COL Success in principles of catering / | 642.4 DOD 2012 Cookery for the hospitality industry / | 642.4 ERD Start and run a profitable catering business : | 642.4 ERD 2007 Start & run a catering business / | 642.4 ERD 2007 Start & run a catering business / | 642.4 FLE Cooking for dinner parties : |
1. Entree: the ifs and whys of it. 2. How to become a caterer. 3. Personal ingredients. 4. From gravy boats to wheels: essential equipment. 5. Smaller equipment. 6. Menu ingredients. 7. Too many cooks... 8. Selling the sizzle. 9. Pricing. 10. Getting the contract. 11. It takes more than a hot oven. 12. Executing the event - it's show time! 13. Diary of a caterer. 14. The cookhouse: it's not all a picnic. 15. The office: no picnic at all. 16. Legality: as necessary as dishwashing. 17. Kitchen hints for caterers. Appendixes: 1. Cake cutting diagrams. 2. Recipes for success.