|
Textbook
Catering HandbookISBN: 978-0-471-28427-7
Hardcover
304 pages
January 1991, ©1990
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
|
||||||
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.
Related Titles
Catering & Events Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
