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Catering Handbook
Catering Handbook
Author: Edith Weiss, Hal Weiss
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.
ISBN-13: 9780442007287
ISBN-10: 0442007280
Pages: 290
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Publisher: Van Nostrand Reinhold
Book Type: Hardcover
Members Wishing: 0
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