Practical Professional Catering Management

Practical Professional Catering Management

Show other versions (1)

Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering o...

Full description

Saved in:
Bibliographic Details
Main Authors: Cracknell, H. L. 1916- (Author), Nobis, G (Author), Kaufmann, R. J (Author)
Format: Book
Language:English
Published: Australia Thomson 2002
Edition:Second Edition
Subjects:
Food service management
Caterers and catering > Management
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam#a2200000#i#4501
001 wils-295823
005 20180314385
008 240221t20002000 AT ag# ##001 ##eng#D
020 # # |a 1861528825  |q paperback 
020 # # |a 9781861528827  |q paperback 
040 # # |a DLC  |b eng  |d UiTM  |e rda 
090 0 0 |a TX943  |b .C73 2002 
100 1 # |a Cracknell, H. L.  |c 1916-  |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 Australia  |b Thomson  |c 2002 
264 # 4 |c ©2002 
300 # # |a xviii, 359 pages  |b illustrations  |c 24 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
500 # # |a Includes index 
520 # # |a Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It 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. 
526 0 # |a HTC216  |b HM112  |5 FPHP. 
526 0 # |a Commercial Food Production  |b Diploma of Food Service Management  |5 Faculty of Hotel and Tourism Management. 
650 # 0 |a Food service management 
650 # 0 |a Caterers and catering  |x Management 
700 1 # |a Nobis, G  |e author 
700 1 # |a Kaufmann, R. J  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=295823 
964 # # |c BOK  |d 01 
998 # # |a 00250##a002.5.2||00250##b002.5.3||00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00500##a002.17.2||00520##a007.2||00520##b007.2|| 

Similar Items