Catering Management

Catering Management

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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...

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Bibliographic Details
Main Author: Scanlon, Nancy Loman (Author)
Format: Book
Language:English
Published: Hoboken, N.J. John Wiley & Son 2007
Edition:3rd ed.
Subjects:
Caterers and catering > Management
Online Access:Click Here to View Status and Holdings.
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Summary: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.
Physical Description:xv, 283 pages illustrations 29 cm.
Bibliography:Includes bibliographical references (p. [275]-276) and index
ISBN:0471429813
9780471429814

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