FOREWORD.PREFACE.1. The Client-Centered Approach to Catering.2. Defining and Achieving Your Goals.3. Learning from the Pros.4. Setting Up Your Business.5. Managing an Event from Introduction to Conclusion.6. The Staff and Subcontractors.7. Choosing a Location.8. Nonfood Supplies.9. Food Safety and Sanitation.10. Menus.11. Recipe File.12. Beverages.APPENDIX A: HOW TO FIND ALL THE HELP YOU NEED: RESOURCE DIRECTORIES FOR THE PROFESSIONAL CATERER.APPENDIX B: PUBLIC SERVICE PERISHABLE FOOD DISTRIBUTION.GENERAL INDEX.RECIPE AND MENU INDEX.
FRANCINE HALVORSEN is a graduate of Columbia University and President of Studio Foods, which develops new food products for the gourmet consumer market. Well known for her stylish catering and distinctive events, she has also coached numerous start-up food entrepreneurs.