Erdosh, George. <br/><br/>
Start and run a profitable catering business :  from thyme to timing : your step-by-step business plan / 
George Erdosh. 
 - Mumbai, India :  Jaico Pub.,  1999. 
 - xiv, 166 p. :  ill. ;  28 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>8172247559 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caterers and catering.<br/>Caterers and catering--Management.
<br/><br/><label>Dewey Class. No.: </label>642.4  / ERD