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Textbook
Catering HandbookISBN: 978-0-471-28427-7
Hardcover
304 pages
November 1990, ©1990
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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
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