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

by Edward E. Sanders, Larry Lewis, Nick Fluge

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 event—from food safety, cooking, and beverage selection all the way to background music and napkin folding.

378 pages, Paperback

First published September 20, 1999