Catering Handbook - Hardcover
by Edith Weiss, Hal Weiss
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Languages: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:1.47Product 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.
Languages: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:1.47Product ID:SCC3HCA8K2
Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.
Publisher: Wiley
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