Catering Handbook

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.

Binding Type: Hardcover
Publisher: Wiley
Published: 01/16/1991
ISBN: 9780471284277
Pages: 304
Weight: 1.47lbs
Size: 9.34h x 6.38w x 0.95d