tailieunhanh - The Professional Caterer’s Handbook

Ihad my first behind-the-scenes glimpse into the world of professional catering when I was a busboy at sixteen. One of our restaurant managers started a catering division as a way to increase sales and profits. It was exciting to see how the events unfolded and the praise he received for being an all-star for the company. Since then I’ve always worked around catering: working seasonally for private clubs, owning a bartending/event planning company, running a high-volume restaurant that boasted a third of its sales in catering, and currently I am a consultant and an author in the catering business | professional Handbook How to Open and Operate a Financially Successful Catering Business with CD-ROM Lora Arduser Douglas Robert Brown THE PROFESSIONAL CATERER S HANDBOOK How to Open and Operate a Financially Successful Catering Business With CD-ROM By Lora Arduser and Douglas Robert Brown Published by ATLANTIC PUBLISHING GROUP INC. ATLANTIC PUBLISHING GROUP INC. 1210 SW 23rd Place Ocala FL 34474-7014 800-814-1132 sales@ SAN Number 268-1250 Member American Library Association COPYRIGHT 2006 All rights reserved. No part of this publication may be reproduced stored in a retrieval system or transmitted in any form or by any means electronic mechanical photocopying recording scanning or otherwise except as permitted under Section 107 or 108 of the 1976 United States Copyright Act without the prior written permission of the Publisher. Requests to the Publisher for permission should be sent to Atlantic Publishing Group Inc. 1210 SW 23rd Place Ocala Florida 34474-7014. ISBN-13 978-0910627-60-3 ISBN-10 0-910627-60-6 Library of Congress Cataloging-in-Publication Data Arduser Lora. The professional caterer s handbook how to open and operate a financially successful catering business with CD-ROM Lora Arduser and Douglas Robert Brown. p. cm. ISBN 0-910627-60-6 alk. paper 1. Caterers and catering--Management--Handbooks manuals etc. I. Brown Douglas Robert 1960- II. Title. 2005 642 .4068--dc22 2005027508 LIMIT OF LIABILITY DISCLAIMER OF WARRANTY The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in

• Quản trị kinh doanh
• Food Presentation
• Crisis Management
• Subcontractors
• Business Plan
• Legal Business Form
• Sales Forecasting
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Plate presentation
• Food preparation for the professional
• Food service
• Quantity cookery
• Meat cookery
• Poultry cookery
• Fish and shellfish cookery
• Calculating Capital
• Delayed Exchanges
• Spanish Population
• Presentation
• Incidence and Survival
• Functionality
• Greener meeting
• Greener event
• Strategic green plan
• Source renewable energy
• Energy efficient products
• Green cuisine
• Sustainable food presentation