Winter Sale! 10% Discount off any order. Get the code »

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.

Catering Handbook 1990, Wiley

ISBN-13: 9780471284277

Hardcover

Select
Catering Handbook 1987, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442007287

Hardcover

Select
Catering Handbook 1987, J. Williams Book Company

ISBN-13: 9780930745042

Hardcover

Select
Catering Handbook 1984, Sams

ISBN-13: 9780810494527

Hardcover

Select