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Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America.

By: Contributor(s): Copyright date: New Jersey : John Wiley & Sons Inc., c2016Edition: Second EditionDescription: xiv, 304 pages : illustrations (black and white) ; 25 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118137970
Subject(s): DDC classification:
  • 642.4068 .M435 2016
LOC classification:
  • TX921 .M38 2016
Summary: "Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals." -- Provided by publisher
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Holdings
Item type Current library Call number Status Date due Barcode
Print Materials Main Library Hotel Restaurant Management - Reference 642.4068 .M435 2016 (Browse shelf(Opens below)) Available 0122128
Browsing Main Library shelves, Shelving location: Hotel Restaurant Management - Reference Close shelf browser (Hides shelf browser)
641.503 .M242 2016 Philippine international culinary encyclopedia / 641.51 .Es78 2018 The essential guide for becoming a chef / 641.71 .C737 1991 The Complete guide to baking : 642.4068 .M435 2016 Catering : 647.94 .T164 2016 Hotel room service training manual : 647.94401 .D911 1999 Great places to stay in Europe / 647.95 .C359 2018 Catering services :

Includes index

"Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals." -- Provided by publisher

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