Edith Weiss, Hal Weiss
Catering Handbook
Издательство: Wiley, 1990 г.
0471284270
Книгопечатная продукция
Объем: 304 стр.
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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