Title
|
|
Start and Run a Catering Business
|
| Abstract |
|
The Start and Run Series shows you how to set up shop, sell your product or service, hire employees, get financing, design marketing strategies, and identify legal considerations for a variety of different enterprises.
Table of Contents
Introduction:
The Appetizer
1. Entrée: 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. Execuding the Event
13. Diary of a Caterer
14. The Cookhouse
15. The Office: No Picnic at All
16. Legality
17. Kitchen Hints for Caterers
Appendixes
- Cake cutting diagrams
- Recipes for success
- Notes from my catering files: quantities and yields
Several samples are also provided in this publication. They include: letter of agreement, client questionnaire, event checklist, and more.
|
|
WebSite
|
|
This document is not available on the web
|
|
Date de publication
|
|
November 2001
|
|
Format
|
|
Book
|
|
Pagination
|
|
230 pp.
|
|
Author
|
|
Erdosh, George
|
|
Keywords
|
|
Start-Up
|
|
Library Locations
|
|
Antigonish, Digby-Clare, Halifax, Shelburne
|
|
