Catering Handbook / Edition 1

by Edith Weiss, Hal Weiss

Overview

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.

Product Details

ISBN-13:	9780471284277
Publisher:	Wiley
Publication date:	11/15/1990
Pages:	304
Product dimensions:	6.32(w) x 9.27(h) x 1.02(d)