Catering: A Guide to Managing a Successful Business Operation

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is  thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

Table of Contents:
Recipe Table of Contents vi Preface viii Acknowledgments xiii Dedication and About the Author xiv 1 Introduction to Catering 1 2 Starting Your Catering Business 16 3 Pricing for Profit 36 4 Setting Up the Catering Kitchen 51 5 Staffing 86 6 Marketing 114 7 Event Planning 125 8 How Can We Serve You? 156 9 Food Preparation and Service 182 10 Dining Room and Beverage Management 204 11 Sample Menus and Service 221 12 Recipes for Catering 236 Glossary 283 Equivalency Charts 292 Index 293 Photo Credits 304   First Course/Appetizers: 237 Avocado and Crab Salad 238 Endive Salad with Roquefort and Walnuts 239 Chicken Satay 240 Grilled Vegetables with Mozzarella Cheese and Prosciutto 241 Heirloom Tomato and Goat Cheese Tart 243 Roasted Beet Salad 244 Warm Hudson Valley Salad 245 Wild Mushroom Vols-au-Vent 246 Shaved Fennel and Frisée Salad 247 Green Papaya Salad (Som Tam) 248   Sides: 249 Baby Carrots with Asparagus and Pearl Onions 249 Couscous with Currants and Pine Nuts 250 Farro with Winter Vegetables 251 Olive Oil and Chive Crushed Potatoes 252 Pomme Purée with Roasted Garlic 252 Potato and Celery Root Gratin 253 Ratatouille 254 Roasted Fingerling Potatoes 255 Saffron Rice Pilaf 256 Sautéed Broccoli Rabe 257 Soft Polenta 257 White Bean Ragoût 258   Soups: 259 Black Bean Soup 260 Summer Gazpacho 261 Minnesota Wild Rice Soup 262 New England Clam Chowder 263 Vegetarian Main Courses: 264 Risotto with Asparagus and Peas 266 Corn and Asiago Cheese Risotto Cake 267 Tortilla de Papas 269 Vegetarian Shepherd’s Pie 270 Main Courses: 271 Beef Tenderloin with Bleu Cheese Crust 271 Duck Breast with Port Wine–Peppercorn Sauce 272 Herb-Crusted Salmon 274 Rack of Lamb Persillade 275 Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276 Desserts: 277 Almond-Anise Biscotti 278 Chocolate Pot au Crème 279 Tiramisù 281 Warm Chocolate Cake 282 Recipe Table of Contents | vii