Practical Professional Catering Management
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...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Australia
Thomson
2002
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| Edition: | Second Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 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 |
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Professional catering cookery and kitchen practice