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Catering Handbook

Catering Handbook - Hardcover

by Edith Weiss, Hal Weiss
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Availability:In StockContributor:Edith Weiss, Hal WeissPublish date:1991-01-16Pages:304
Language:EnglishPublisher:WileyISBN-13:9780471284277ISBN-10:471284270UPC:9780471284277Book Category:Business & Economics, CookingBook Subcategory:Management, Methods, IndustriesBook Topic:Quantity, Hospitality, Travel & TourismSize:9.34 x 6.38 x 0.95 inchesWeight:1.4705Product ID:SCC3HCA8K2
This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
Language:EnglishPublisher:WileyISBN-13:9780471284277ISBN-10:471284270UPC:9780471284277Book Category:Business & Economics, CookingBook Subcategory:Management, Methods, IndustriesBook Topic:Quantity, Hospitality, Travel & TourismSize:9.34 x 6.38 x 0.95 inchesWeight:1.4705Product ID:SCC3HCA8K2

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

Publisher: Wiley

Contributor(s)

Edith Weiss, Hal Weiss

Author

Edith Weiss, Hal Weiss

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