Catering Five Stars

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.

Catering and special events are a fast-growing area in today's food and beverage industry.

With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business.

Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering.

Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy.

Anyone with an interest in the catering and convention services industry will want to have this new book.

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.

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.