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Catering Handbook - Weiss, Edith, and Weiss, Hal

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

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

ISBN-13: 9780442007287

Hardcover

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Catering Handbook 1984, Sams

ISBN-13: 9780810494527

Hardcover

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