By Nancy Loman Scanlon
Catering administration, 3rd variation supplies precise suggestion on the entire an important company elements of on- and off-premise catering. The 3rd variation gains particular new fabric on non-hotel catering operations—such as small enterprise administration and working your individual catering operation. It offers clean info on menu layout and pricing, entire with illustrative menu examples and advice for utilizing software program instruments to create attractive menus.
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Extra info for Catering Management
What You Will Learn in This Chapter , Catering operations can be found in a wide range of facilities and business formats. This chapter reviews small independent catering companies handling small numbers of guests to large catering services set up as corporate businesses. This chapter summarizes the ways that catering services are incorporated into foodservice operational styles for full-service restaurants to country clubs and high-end gourmet food stores and delicatessens. The services offered by catering operations are also reviewed.
17 was served on the occasion of a state dinner at the White House. , Strawberry Orange FRUIT PIES Lemon Grapes Coffee and Chocolate Almonds . 16 , PRESIDENT LINCOLN’S INAUGURAL BALL MENU, 1865 (Source: The President’s Cookbook, 1968, p. , ENTREMETS Golde au Champagne Flombiere aux Framboise Pudding Diplomate Cafe Fruits Fromage . 17 , STATE DINNER AT THE WHITE HOUSE (Source: Ziemann and Gilette, The White House Cookbook, 1906, p. 481) 21 22 Chapter One Historical Banqueting . PRESIDENT ULYSSES S.
These revisions were incorporated into menus throughout Europe and America in a variety of formats. Questions The history of American banqueting begins with the feasts of the Native Americans. The menu formats of early colonial American banquets were primarily influenced by England. French cuisine and menu formats initially threaded their way to the colonies via English recipes and customs. The emigration of French royalists during the French Revolution accelerated the assimilation of both French cuisine and menus with American banqueting customs.
Catering Management by Nancy Loman Scanlon