Free PDF Catering: A Guide to Managing a Successful Business Operation, by Bruce Mattel, The Culinary Institute of America
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Catering: A Guide to Managing a Successful Business Operation, by Bruce Mattel, The Culinary Institute of America
Free PDF Catering: A Guide to Managing a Successful Business Operation, by Bruce Mattel, The Culinary Institute of America
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In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. 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, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.
- Sales Rank: #613204 in Books
- Published on: 2008-02-26
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x 1.20" w x 7.50" l, 2.10 pounds
- Binding: Hardcover
- 368 pages
From the Inside Flap
Catering is one of the fastest-growing segments of the food service industry. To succeed in this highly competitive arena, you need not only culinary expertise, but also a wide range of business skills. That's why Bruce Mattel, a successful caterer with more than 20 years of food service experience, teamed up with The Culinary Institute of America to create this indispensable guide. It's brimming with practical information and real-world know-how—everything you need to set up and run a profitable catering business.
Beginning with an overview of the catering profession, the book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business, including:
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Launching a catering enterprise
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Pricing for profit
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Setting up a catering kitchen
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Hiring and managing staff
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Marketing the business
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Planning successful events
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Establishing impressive service
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Preparing distinctive food
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Managing the dining room
For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business.
This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance.
From the Back Cover
Praise for Catering
"Every restaurateur also wants to be in catering but doesn't always know how to take that step. Catering shows us how to take that step with ease and grace."
—Nick Livanos Co-owner of The Livanos Restaurant Group
"This book is the most comprehensive, all-in-one resource I have seen. It is filled from cover-to-cover with accurate, updated, and detailed information on all aspects of the catering industry. It is a must read for both novices and experienced caterers."
—Alison Awerbuch Executive Vice President and Partner of Abigail Kirsch Catering Relationships
"If this book had been around when I started my company, it would have shaved ten years of frustration and foolish decisions off my career and added ten years to my life. The devil (or the profit) is in the details and Catering covers the details, chapter by chapter, with entertaining examples and insightful photographs."
—Lori Daniel Chief Inspiration Officer/Founding Chef and Co-Chair of Two Chefs on a Roll
"After twenty-six years of building my business on intuition and creativity, I wish I would have had this book when I first started. If you are starting a catering company, buy this book! It sets the standard for today's competitive market with emphasis on profitability."
—Elaine Bell Owner of Elaine Bell Catering
About the Author
Bruce Mattel is an associate professor in culinary arts at The Culinary Institute of America, where he teaches advanced garde manger in the college's degree programs. Chef Mattel graduated from the CIA with honors in 1980 and worked as a chef at several notable restaurants, including the Coq d'Or, Le Bernardin, and Prunelle. Prior to joining the CIA faculty, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, New York.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degree programs in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in food service and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for food service professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry arts, accelerated culinary arts, and professional wine certifications.
Most helpful customer reviews
10 of 10 people found the following review helpful.
A good book, but a little thin on the realities of off-premise catering
By o dubhthaigh
I teach at York College and fall semester was the first year that York offered an Introduction to Catering Management class. In my non-academic life, I am the owner of a catering business that has been in business in Philadelphia for 84 years, and we have catered for celebrities, presidents and even the Pope. The business is largely an off-premise business with a few exclusive contracts. To be completely honest with you, there is very little written about off-prem catering. There are plenty of books that are all on the order of the celebrity chef books, ie plenty of foam but little meat on the plate, much like one of the more ridiculous food trends in vogue lately. And what is out there that isn't self-congratulatory is thin on the realities and challenges of my world after you've managed to get set up.
This text is a decent text, but really doesn't get to the sorts of logistics an astute caterer needs to master. My guess, and if I'm wrong I apologize, is that whatever experience the author has has been in the context of an hotel or on-premise business. The world changes more profoundly than you can imagine when you put it all on the truck. The instructional points are thin in this text at that point.
I used this book as the text in the Fall because I felt it would be a simple enough introduction. It was a little too simple for the level of students at York. It's clearly written and there are great support materials for the teacher from the publisher, but I couldn't help but feel that the material was slightly dated, slightly off, and the students, many of whom are working in catering as a part time job, felt it was slightly less than it could have been. That isn't that surprising in as much as the CIA in Hyde Park doesn't really teach a course in off-premise catering, or at least in the logistics of how one might prepare, transport, cook a wedding, corporate event or non-profit gala in tents in a field with no electricity, running water or natural gas access with propane ovens whose calibration is inaccurate on a good day, and today it happens to be 40 degrees and raining in some Podunk village in the far end of East Succotash. And that is regardless of whether or not you do what I do, or just bar be cue, or a big corporation, or you take semis outfitted with an entire kitchen to look after movie sets and rock stars. The logistics are as important as the culinary and decorative sides of the event.
So, the book is OK. Maybe the real book needed hasn't been written yet, but the world in which I labour continues to evolve, and better instructional materials are certainly called for. The strengths of this book, and they are genuine, focus on getting the financials together were you to start your own business. Important indeed. But it doesn't address the software out there now that will assist and expedite your sales and accountability, and it also just doesn't address the cruel reality that financial institutions are loathe to lend money to anything that remotely smells like a restaurant. To solve that challenge, you need backers who have faith in you, and there are no instructions on how to have someone have faith in you other than to do your job well to their complete satisfaction over a period of time. and in the end, it's a little thin on the realities of the off-prem world.
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
thanks for my book
2 of 2 people found the following review helpful.
will be a good tool for future reference
By Susan F.
Lots of relevant information, will be a good tool for future reference. Really glad to add it to my culinary library.
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