Practical Professional Catering Management

Practical Professional Catering Management has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largel...

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Bibliographic Details
Main Authors: Cracknell, H. L. (Author), Kaufmann, R. J. (Author), Nobis, G. (Author)
Format: Book
Language:English
Published: London Macmillan Press 2000
Edition:Second Edition
Subjects:
Online Access:Click Here to View Status and Holdings.
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100 1 # |a Cracknell, H. L.  |e author 
245 1 0 |a Practical Professional Catering Management  |c H.L. Cracknell, R.J. Kaufmann and G. Nobis 
250 # # |a Second Edition 
264 # 1 |a London  |b Macmillan Press  |c 2000 
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300 # # |a xviii, 359 pages  |b illustrations  |c 23 cm 
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504 # # |a Includes bibliographical references and index 
520 # # |a Practical Professional Catering Management has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. 
650 # 0 |a Food service management 
700 1 # |a Kaufmann, R. J.  |e author 
700 1 # |a Nobis, G.  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=254289 
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