Catering: A Guide to Managing a Successful Business Operation »

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.

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:

• Launching a catering enterprise



• Pricing for profit



• Setting up a catering kitchen



• Hiring and managing staff



• Marketing the business



• Planning successful events



• Establishing impressive service



• Preparing distinctive food



• 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.

Acknowledgments     vii
Introduction to Catering     1
Starting Your Catering Business     19
Pricing for Profit     47
Setting up the Catering Kitchen     61
Staffing     107
Marketing     141
Event Planning     157
How Can We Serve You?     213
Food Preparation and Service     253
Dining Room and Beverage Management     281
Sample Menus and Service     319
Basic Banquet Kitchen Layout     339
Index     351