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Catering Handbook
Edith Weiss
€ 116.06
€ 94.68
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Description for Catering Handbook
Hardcover. 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. Num Pages: 304 pages, 20 line drawings, 70 recipes. BIC Classification: TTVC. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 231 x 161 x 25. Weight in Grams: 630.
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.
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.
Product Details
Format
Hardback
Publication date
1990
Publisher
John Wiley and Sons Ltd United States
Number of pages
304
Condition
New
Number of Pages
304
Place of Publication
New York, United States
ISBN
9780471284277
SKU
V9780471284277
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Edith Weiss
Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.
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