Re-engineering Catering

Holaday, Susan
October 2009
FoodService Director;10/15/2009, Vol. 22 Issue 10, p48
Trade Publication
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.


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