Modern Buffet Presentation
eBook - PDF

Modern Buffet Presentation

  1. 384 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Modern Buffet Presentation

About this book

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays.

  • Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business
  • Combines the business of running a catering operation with recipes and menus to provide inspiration
  • Features tantalizing photos by Francesco Tonelli

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Yes, you can access Modern Buffet Presentation by Carol Murphy Clyne,Vincent Clyne in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2014
Print ISBN
9780470587843
eBook ISBN
9781118805930
Edition
1
Topic
Art

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Contents
  5. Recipe Contents
  6. Preface
  7. Acknowledgments
  8. About the Authors
  9. Chapter 1 Mise en Place
  10. Chapter 2 Designing the Buffet
  11. Chapter 3 Buffet Stations: Equipment, Service, and Setup
  12. Chapter 4 Executing the Buffet
  13. Chapter 5 Appetizers and Hors d'oeuvre
  14. Chapter 6 Soups, Salads, and Vegetables
  15. Chapter 7 Pasta, Polenta, Rice, and Potatoes
  16. Chapter 8 Meat, Poultry, and Seafood
  17. Chapter 9 Bread, Brunch, and Dessert
  18. Chapter 10 Sauces, Dressings, and Condiments
  19. Appendix A
  20. Appendix B
  21. Appendix C
  22. Glossary
  23. Readings and Resources
  24. Equipment References
  25. Index