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Author: Bruce Mattel
Publisher: John Wiley & Sons
ISBN: 1118137973
Category : Cooking
Languages : en
Pages : 322
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Book Description
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.
Author: Joyce Weinberg
Publisher: Simon and Schuster
ISBN: 1605502294
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to: Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings; Learn the ropes before you start your business; Create a marketing plan that gets your company noticed by all the right people; Find clients and generate repeat customers. The Everything Guide to Starting and Running a Catering Business is all you need to make your passion your profession!
Author: Denise Vivaldo
Publisher: Rowman & Littlefield
ISBN: 0762761946
Category : Business & Economics
Languages : en
Pages : 259
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Book Description
Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.
Author: Bruce Mattel
Publisher: John Wiley & Sons
ISBN: 1118137973
Category : Cooking
Languages : en
Pages : 322
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Book Description
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.
Author: Catherine Ricardo
Publisher: Jones & Bartlett Publishers
ISBN: 1449606008
Category : Business & Economics
Languages : en
Pages : 687
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Book Description
Integrates database theory with a practical approach to database design and implementation. From publisher description.
Author: Peter Jones
Publisher: Routledge
ISBN: 0750662166
Category : Business & Economics
Languages : en
Pages : 337
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Book Description
The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.
Author: Catherine M. Ricardo
Publisher: Jones & Bartlett Learning
ISBN: 1284231585
Category : Computers
Languages : en
Pages : 708
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Book Description
Databases Illuminated, Fourth Edition is designed to help students integrate theoretical material with practical knowledge, using an approach that applies theory to practical database implementation.
Author: Zushe Yosef Blech
Publisher: John Wiley & Sons
ISBN: 0470752645
Category : Technology & Engineering
Languages : en
Pages : 610
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Book Description
Following an introduction to basic Kosher laws and theory, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; fruits and vegetables; food service; and the industries of baking, biotechnology, dairy, fish, flavor, meat and poultry, and oils, fats, and emulsifiers. A collection of informative and entertaining articles – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Kosher Food Production serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. Basic Kashrus – Leading off the book is a section introducing the reader to Kosher Laws and Theory. Food Production Principles – Information covered includes Kosher food plant design, cleaning and detergents, GMPs for Kosher facilities, and more. Industry-specific Discussions of Kosher Application Food, Beverage, and Ingredient Articles – These enlightening chapters, examine how Kosher regulations impact modern food production for over 40 categories of food items by describing the relevant Jewish history, tradition, and law. The Bottom Line – These brief, bulleted summations at the end of each chapter recap the key things to remember about Kosher food processing of the food, beverage, or ingredient covered. Glossary of Kosher Terminology – A listing of Jewish Kashrus-related terms, which may be unfamiliar to the lay food scientist, is included at the back of the book
Author: Lena Malouf
Publisher: John Wiley & Sons
ISBN: 0470904089
Category : Business & Economics
Languages : en
Pages : 274
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Book Description
Author Lena Malouf is a renowned expert in the special events industry. She has won countless accolades for her work, including a recent Lifetime Achievement Award from The Special Event, and has served in major leadership positions in several industry organizations, including as International President of the International Special Events Society and an advisory board member for The Special Event. This book will feature straightforward advice on operating a successful special events business, gleaned from Malouf's 40+ years in the event planning industry. The book will include guidance on developing a strategy, identifying potential clients, developing proposals, building an event budget, coordinating with contractors, and much more. And beyond the business components, the book will also include a section on designing successful events, including tabletop, ceiling, and wall decor, while a chapter on developing thematic concepts will illustrate how an event planner can successfully bring a theme to life. With full-color photos in two 8-page inserts and practical checklists throughout, this will be a must-have reference for industry professionals, special events students, and aspiring event planning professionals everywhere.
Author:
Publisher: Data Notes
ISBN: 1890928437
Category : Business & Economics
Languages : en
Pages : 33
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 80
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Book Description
