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.

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Bibliographic Details

Title: Catering Handbook
Publisher: John Wiley and Sons Inc, US
Publication Date: 1990
Language: English
ISBN 10: 0471284270
ISBN 13: 9780471284277
Binding: Hardback
Condition: New
Dimensions: 16.05 centimeters width by 2.6 centimeters height by 23.55 centimeters depth
Weight: 597 grams

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About the Author

Edith Weiss and Hal Weiss are the authors of Catering Handbook, published by Wiley.

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