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Catering Handbook
Language
English
English
Book
Hardback
This fully documented guide helps readers grasp the essentials of planning and successfully managing...
Full description
Libristo code: 04889309
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214 b
214 b
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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.
About the book
Full name
Catering Handbook
Author
Edith Weiss, Hal Weiss
Language
English
English
Binding
Book - Hardback
Date of issue
1990
Number of pages
304
EAN
9780471284277
ISBN
0471284270
Libristo code
04889309
Publishers
John Wiley & Sons Inc
Weight
616
Dimensions
163 x 235 x 25
Categories
Technology, Engineering, Agriculture
>
Other technologies & applied sciences
>
Other vocational technologies & trades
>
Hotel & catering trades
Economics, Finance, Business & Management
>
Business & Management
>
Management & management techniques
