TITLE

Catering on a Budget

AUTHOR(S)
Holaday, Susan
PUB. DATE
March 2010
SOURCE
FoodService Director;3/15/2010, Vol. 23 Issue 3, p36
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses the effect of the recession in the foodservice industry. It states several strategies implemented by caterers to meet client needs by providing cheaper alternatives such as creating recipes with less expensive ingredients without compromising flavor and quality and using elegant china which gives the impression of costly dishes. It also states the drop in catered meals for business meetings due to budget cuts. Various budget schemes applied by caterers are also discussed.
ACCESSION #
48635289

 

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