Introduction to Catering by Stephen B. Shiring

By Stephen B. Shiring

This functional hands-on textual content is written by means of 3 foodstuff provider execs who percentage their secrets and techniques to profitable catering. The authors emphasize the significance of turning into an effective and potent caterer. They percentage the information and tips that distinguish the beginner from the pro. The text's particular structure engages and actively comprises scholars. It contains informative anecdotes and vignettes that let readers to benefit from the blunders of others. This beneficial source is a crucial software that aspiring caterers should want to continue convenient for simple reference. An instructor's handbook, pupil workbook, and tool element presentation slides accompany the textual content.

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Based upon the time and season of the year there are special events, some that occur on an annual basis, of which the caterer should be aware. These events may involve food such as barbequed chicken and ribs that are prepared at a restaurant or hotel and served off-premise. An advantage of this Mobile catering units supply a variety of hot and cold items to their patrons. Figure 1–8 15 16 Part One ◆ What is Catering? type of special event is that the restaurant gains publicity that will help build their client base.

Meetings can be held in one section of the hotel, while dinner and dancing can take place in another. These types of events are quite profitable for hotels and very important to the overall function of the facility. Conventions and Weddings Wedding and convention catering are two of the most profitable events for caterers because of all the extra purchases that can be incorporated into a single event. A wedding (Figure 1–7) will usually require wine and champagne which is provided by the caterer; in addition, the caterer may also provide the wedding cake, the floral service, and the limousine service.

6 _____ 16 in. 6 cm) cm) cm) cm) cm) cm) cm) cm) Tongs _____ 6 in. 2 cm) _____ 9 in. 9 cm) _____ 12 in. 5 cm) Spatulas/Scraper _____ 9 5/8 in. 4 cm) _____ 13 5/8 in. 6 cm) _____ 16 5/8 in. 8 L) Cutting Boards _____ 12 x 18 x 1/2 in. 3 cm) _____ 15 x 20 x 1/2 in. 3 cm) _____ 18 x 24 x 1/2 in. 3 cm) Table Service Forks _____ dinner _____ 4-tine dinner fork _____ 3-tine salad _____ 4-tine salad _____ oyster/shrimp China _____ _____ _____ _____ _____ _____ _____ _____ entree plate bread & butter plate plate covers salt & pepper oatmeal bowl bud vase side plate pitcher/creamer Linen _____ _____ table cloths napkins Trays _____ _____ _____ _____ _____ round oval rectangular oblong square Spoons _____ teaspoon _____ dessert spoon _____ bouillon teaspoon _____ iced tea spoon Knives _____ dinner _____ butter _____ steak _____ _____ _____ _____ _____ _____ _____ _____ service plate platter bowls bouillon cup saucer ashtray sugar packet fruit or monkey dish _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ _____ gallery bread tray server or hostess tray stands dessert plate salad plate coffee mugs underliner sauceboats celery tray carafe grapefruit (continued) Figure 2–3a Sample catering checklists help the caterer organize the event (continued).

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