Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America.
Copyright date: New Jersey : John Wiley & Sons Inc., c2016Edition: Second EditionDescription: xiv, 304 pages : illustrations (black and white) ; 25 cmContent type:- text
- still image
- unmediated
- volume
- 9781118137970
- 642.4068 .M435 2016
- TX921 .M38 2016
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 |
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
Adult 0.00
Text in English
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