Introduction to Catering: Ingredients for Success

A text for students in food service, sharing tips and tricks that distinguish the novice from the professional caterer. Early chapters cover types of catering, the catering market, and creating a customer base. Later chapters cover aspects of the catering operation, such as management, operations, equipment, and legal issues, and look at application of total quality management. Includes b&w photos, catering forms, and a sample business plan, plus study features. Shiring is affiliated with Indiana University of Pennsylvania. Annotation c. Book News, Inc., Portland, OR (booknews.com)