Catering Handbook
 |
|
Описание:
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.Похожие книги
 | Highly Recommended: English for the Hotel and Catering Industry Автор: Rod Revell, Chris Scott, Trish Stott Год: 1995 |
 | How to Start a Home-Based Catering Business, 5th (Home-Based Business Series) Автор: Denise Vivaldo Год: 2005 |
 | Successful Catering: Managing the Catering Operation for Maximum Profit Автор: Soni Bode, Sony Bode Год: 2000 |
 | The Larder Chef, Fourth Edition: Food Preparation and Presentation Автор: W K H Bode, M J Leto Год: 2006 |
 | Start and Run a Catering Business (Start & Run A...) Автор: George Erdosh Год: 2002 |
 | Test your Business English - Hotel and Catering Автор: Alison Pohl Год: 2004 |