Introduction to Catering Review

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(More customer reviews)I loved ordering from amazon/bookholders.com, it was easy and successful. I'm an Culinary Arts student and I am short on time so i really appreciated the easy ordering process. Also the service saved me gas, time, and money. Thank You Amazon/bookholders.com!!!!! Love It!!!!

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This practical, hands-on book is written by three food service professionals who share their secrets to successful catering.The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others.This valuable resource is an important tool that caterers will want to keep handy for easy reference.

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The Professional Chef's Art of Garde Manger Review

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(More customer reviews)This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.

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Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:
Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
Lavish color photographs in a 16-page full-color insert.
Exciting salads and vegetarian pates and terrines.

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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Review

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(More customer reviews)"The Professional Caterer's Handbook: How to open and operate a financially successful Catering Business" by Lora Arduser and Douglas Robert Brown is a great resource for anyone in the catering business. The book covers the start-up basics such as getting a loan, do on-site or off-site catering, and much more. It also goes further into the catering world by providing samples of catering contracts, profiles of caterers, and a comprehensive list of catering equipment one would need for any sized operation.
The book seems to focus mainly on off-site caterers specializing in weddings, but they do bring up other functions that require caterers as well as briefly touch on on-site catering operations.
I loved the guides within the book on table settings for various kinds of meals. From dinner with salad to breakfast, I now know the proper table arrangements. The book also gives examples of room layouts for various functions and tips on how to layout the buffets so that guests don't over-consume the more costly items.
For those that will be serving alcohol there is an excellent section that discusses kinds of liquor, suggestions on what to stock and what to look for. The authors define different bar terminology, but it is fairly basic - such as virgin and on the rocks. They cite sources to visit for more information on wine, but do provide a list of descriptive wine terms and a guide as to what serving temperatures are appropriate.
I think the section on cost control is very extensive and can help anyone in the industry become more aware of ways that money can be easily and inadvertently wasted. There is also a catering and event check list that I think is invaluable to anyone just starting out. I wouldn't have thought to ask so many questions about the upcoming event and I would have been paying for it later. Anyone can use their guide to make sure they are covering all their bases.
I think this book is a great resource for anyone in the catering industry. It provides wonderful basic information on getting the business up and running and then provides more in-depth information on actual catering concerns.


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Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline.

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Catering Handbook Review

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(More customer reviews)I have the 1991 copyright 290 total page book, and it's a tightly written book that I found helpful on many practical areas of catering, whether for 12 or 300 people.
I have read catering books that concentrate more on recipes, this does has some 65 pages on recipes. I have not read many other catering books that concentrate on the behind the scenes work as in depth this book does, so I'd like to hear from caterers on this book to see how other books compare.
It's chapters are: Introduction, Equipment (to own and to rent), Kitchen and Commissary, Staff Requirements, How to Start a Catering Business, Selling the Service, Business Practices, Arranging the Affair (Choosing menu, arranging the table and room, fringe services), The Bar, Special Cakes, Centerpieces, Food Decoration, Menu files.

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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

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Large Quantity Recipes, Fourth Edition Review

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(More customer reviews)The recipes in this cookbook are all prepared in quantities of 50. It contains both US Standard and Metric weights and measures. The dishes are basic and easy to prepare. This is very important when you are dealing with feeding a large number of people. I have personally used many recipes from this book to serve over 200 people. All the dishes were well received. They turned out exactly as they should and the cookbook even has additional information to aid in figuring how much of each ingredient to buy. When it comes to cooking in bulk, this book is - hands downs - my favorite.

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Food for Fifty (13th Edition) (Pearson Custom Library: Hospitality and Culinary Arts) Review

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(More customer reviews)I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.
Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.
The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.
I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!

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This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today\'s consumer. Some new features include:New! Over 100 new recipes and recipe revisions.

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Food Service Menus: Pricing and Managing the Food Service Menu for Maximun Profit (The Food Service Professional Guide to Series 13) Review

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(More customer reviews)If you will peruse my other two reviews of guides published by Food Service Professional you will note I am not bashful - when they short change me I tell you straight out!
This guide, though, is superior to any other guide I have read - thorough, detailed, and helpful without wasting reams of paper to appear more complete. This is a must-read for anybody wanting to set their menu prices at optimum profitability.
I especially appreciated the various formulas, explanations and examples they provided so I could get my head around the topic (as the Brits are fond of saying) and not feel that some rule of thumb (such as, three times the ingredient cost) is the only way to price. Rules of thumb can get you in trouble and are only a guide based on 'all other things being equal.' That explains why I liked their information throughout chapter 5. This one chapter would probably be worth a full semester in college!
To be sure, the principles elucidated in chapter five can be applied to any business economics class and such students would gain immeasurable benefit.
Be watching for LJ's Breaking Free$ to learn more ways to make money by starting your own business or small farm - Bill Anderson (LJ).

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To) Review

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(More customer reviews)One of the newest additions to the Atlantic Publishing Group's outstanding "The Food Service Professional" series, The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit. Here revealed are 365 "insider secrets" showcasing everything necessary to launch a successful catering business; practical "real world" examples for maximizing profits; and clear, accessible instructions on how to sell, market, and operate a catering operation profitably no matter what part of the country it is located in. If you are considering your own catering company as an entrepreneurial small business, then give a close and careful reading to Sony Bode's The Food Service Professional Guide To Successful Catering: Managing The Catering Operation For Maximum Profit!

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This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you wonÂÂ't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. YouÂÂ'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

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Start & Run a Catering Business (Start & Run a) Review

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(More customer reviews)Very good starter book for people looking into the first steps of opening a catering business

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Successfully running a small catering business takes more than a passion for cooking and a knack for preparing tasty dishes. You have to be a superb planner and manager as well. Whether you are already in the food service industry or are looking for a challenging career move, this book is a complete guide to succeeding as a caterer. Topics include:Determine if catering is right for you;Develop contracts that work;Choose the right image and staff; Understanding different catering options;Planning and organizing events; Purchasing supplies and equipment;Attracting clients;Successfully orchestrating meals;Choosing the right staff and image; Detailing everything you need to know to attract clients and turn a profit, this book is a step-by-step guide that will show you how to get your business started and gain a reputation as a top-notch caterer.

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The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events Review

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(More customer reviews)Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network

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Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.

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