Catering Solutions For the Culinary Student, Foodservice Operator, and Caterer,9780130829009

Catering Solutions For the Culinary Student, Foodservice Operator, and Caterer

by ; ;
Edition: 1st
ISBN13: 9780130829009
ISBN10: 0130829005
Format: Paperback
Pub. Date: 1999-09-10
Publisher(s): Pearson
List Price: $183.33

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Summary

Geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike, this book uses a clear, concise approach to connect the basics of culinary catering.It guides readers step-by-step through the entire rigorous process of catering a gourmet eventfrom food safety, cooking, and beverage selection all the way to background music and napkin folding.

Table of Contents

Foreword xi
Acknowledgments xii
Introduction xiv
About the Caterer xvi
About Professional Catering Associations xvii
About the Authors xviii
From the Authors xix
Always Serving Safe Food
1(24)
Learning Objectives
1(1)
Introduction
1(1)
Laws and Codes
1(1)
Causes of Foodborne Illness
2(13)
Food temperature
2(10)
Good personal hygiene
12(1)
Cross-contamination
13(2)
A Safety and Quality Control Plan for the Kitchen
15(7)
Taste testing
16(1)
Setting and serving
16(1)
HACCP program
16(2)
Off-premise catering
18(2)
Leftover food
20(2)
Garbage/trash disposal
22(1)
Pest control
22(1)
Safety Risk will vary with individuals
22(1)
Key Points
22(1)
About ServSafe® training
23(1)
Overview
23(1)
Discussion Questions and Exercises
23(2)
Catering Details
25(38)
Learning Objectives
25(1)
Introduction
26(2)
The Caterer
28(1)
The Customer
28(1)
Function Information
28(1)
Time Schedule
28(1)
Guest Count
29(1)
Floor Plan
30(4)
Table sizes
31(1)
Table arrangements
32(2)
Seating arrangements
34(1)
Menu Details
34(1)
Menu selection
34(1)
Special cake
34(1)
Beverage selection
35(1)
Portable bar
35(1)
Accessory Details
35(11)
Table linen
35(1)
Table skirting
36(1)
Chair covers
36(1)
Floral decor
37(1)
Table and room decorations
37(1)
Sound system
37(1)
Background music
37(1)
Printing menus and invitations
38(1)
Ice sculptures
38(1)
Beverage fountains
38(1)
Valet parking and limousine service
39(1)
Entertainment
39(1)
Computer requirements
40(1)
Head table
40(2)
Table numbers/names
42(1)
Candles
42(1)
Coatroom checking
42(1)
Registration desk
42(1)
Speaker podium
43(1)
Lectern
43(1)
Notebook and marker
43(1)
Stage
43(1)
Flags
43(1)
Exhibits, tripods, and easels
43(1)
Projector, screen, VCR
44(1)
Lighting effects
44(1)
Invitation collection
44(1)
Dance floor
44(1)
Piano
45(1)
Costumes
45(1)
Balloons
45(1)
Photogrphy and videography
45(1)
Tents
45(1)
Room temperature
45(1)
Special instructions
45(1)
Agreement of Charges
46(1)
Pricing
46(1)
Cancellations
47(1)
Gratuities
47(1)
Deposits
47(1)
Event Management and Financial Control
47(13)
Overview
60(1)
Discussion Questions and Exercises
60(3)
Serving the Food
63(16)
Learning Objectives
63(1)
Introduction
63(1)
Types of Service
64(1)
Service Rules
65(1)
Being Prepared
65(1)
Table Setting
66(5)
Salt and pepper, sugar and creamer
66(1)
Rolls and butter
66(1)
Dinnerware
67(2)
Flatware
69(1)
Holloware
69(2)
Napkin Presentation
71(4)
Buffet Setup
75(3)
Buffet serving time
77(1)
Overview
78(1)
Discussion Questions and Exercises
78(1)
Kitchen Production
79(12)
Learning Objectives
79(1)
Introduction
79(1)
The Menu Cost
80(1)
Food Production
81(2)
Amount to prepare
82(1)
Serving Times
83(1)
Dish-up
83(2)
Portion control
84(1)
Service Table
85(1)
Off-Premise Catering
85(1)
Recipe Testing
86(1)
Recipe Scaling
86(1)
Determining What to Order
87(2)
Overview
89(1)
Discussion Questions and Exercises
89(2)
Beverages
91(14)
Learning Objectives
91(1)
Introduction
91(1)
Types of Beverage Functions
92(1)
Alcoholic Beverage License
93(2)
The Basics
95(3)
Wine
95(1)
Beers, ales, and lagers
96(1)
Distilled spirits
97(1)
Coffee
97(1)
Espresso
98(1)
Tea
98(1)
What to Stock
98(2)
Glassware
100(1)
Temperature
101(1)
Open Up Your Senses
102(1)
Overview
102(1)
Discussion Questions and Exercises
102(3)
Catering Menus and Recipes
105(238)
Learning Objectives
105(1)
Introduction
105(1)
Creating a Menu
106(1)
The Menus and Recipes
107(236)
Everyone Loves a Mystery
118(10)
Lovers' Night
128(11)
Rites of Spring
139(9)
Mardi Gras
148(9)
People's Night In
157(8)
Ole
165(8)
Concert in the Park
173(6)
Boss's Night
179(11)
Evening in Paris
190(10)
Meet Me at the Casbah
200(9)
School Is Out
209(5)
It's Your Birthday
214(7)
Irish Lullaby
221(7)
A Touch of Venice
228(9)
Backyard Barbecue
237(8)
Wedding Bells
245(15)
Flower Drum Song
260(9)
Fall Harvest
269(9)
New England Seafood Festival
278(10)
For the Holidays
288(11)
Superbowl Sunday
299(9)
Orient Express
308(9)
Oktoberfest
317(11)
Snows of Leningrad
328(8)
Breakfast at Tiffany's
336(7)
Appendix A---ChefTec Software 343(21)
Appendix B---Blank Forms 364(3)
Cooking Terms 367(6)
Index 373

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