Description - Catering Handbook by Edith Weiss
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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(231mm x 161mm x 25mm)
John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
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