TITLE

Re-engineering Catering

AUTHOR(S)
Holaday, Susan
PUB. DATE
October 2009
SOURCE
FoodService Director;10/15/2009, Vol. 22 Issue 10, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses re-inventing catering menus and food preparation to accommodate slashed budgets due to the recession. University of New Hampshire's Director of culinary services Ralph Coughenour reports that their school catering business is down by 30%. To survive, they re-engineered their catering program and moved one of their catering chefs to a dining facility. Because they prepare less dishes and hors d'oeuvres and not as busy, they have time to make dishes from scratch.
ACCESSION #
44861818

 

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