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Catering Management
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
304 pages, Hardcover
First published May 4, 2000
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Displaying 1 - 2 of 2 reviews
May 12, 2020
La verdad me encanto como explico todo
December 4, 2007
No tricks of the trade, just straight forward info. Reads like a textbook, no personality.
Displaying 1 - 2 of 2 reviews