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Catering
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Table of Contents

1: Introduction to Catering 2: Starting Your Catering Business 3: Pricing for Profit 4: Setting Up the Catering Kitchen 5: Staffing 6: Marketing 7: Event Planning 8: How Can We Serve You? 9: Food Preparation and Service 10: Dining Room and Beverage Management 11: Sample Menus and Service 12: Recipes for Catering

About the Author

BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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