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Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
John Wiley & Sons, Inc.; April 2006
301 pages; ISBN 9780470073612
Read online, or download in secure PDF format
301 pages; ISBN 9780470073612
Read online, or download in secure PDF format
Subject categories
- Academic > Hospitality Studies > Hotel management
- Academic > Hospitality Studies > Caterers and catering; Management
- Academic > Hospitality Studies > Food service
- Academic > Family and Consumer Sciences > Hospitality industry
- Business > Industries > Hospitality, Travel & Tourism
- Business > Management
- Food and Wine
ISBNs
9780471429814
9780470073612
0470073616