Catering Handbook

ISBN-13: 9780471284277 / Angielski / Twarda / 1991 / 304 str.

Edith Weiss; Ann Weiss; Hal Weiss

Opis

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.