This guide isn’t going to tell you how to cook a single dish. There are no recipes. Its all about planning and organisation.
Contents: Introduction; Prologue; Preparing yourself to be a chef and manager; Paperwork, the bid and the budget; Assessing a feast hall and site kitchen; Developing the menu; Recruiting Staff; Scheduling Tasks and timelines; Shopping; Gear; Forms; Kitchen setup; Hall management; Staging, Plating and Garnishing; Managing stress and disasters; Kitchen Hall and cleanup; Final tasks; Glossary; References.
Product Dimensions: 21.5 x 14.0 x 0.5 cm