Catering management
by Nancy Loman Scanlon
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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 information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
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Previews available in: English
Subjects
Management, Caterers and catering, Business, Travel, NonfictionShowing 3 featured editions. View all 3 editions?
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Catering Management
2007, John Wiley & Sons, Ltd.
Electronic resource
in English
0470073616 9780470073612
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Book Details
Edition Notes
Rev. ed. of: Catering menu management, c1992.
Includes bibliographical references (p. [261]-263) and index.
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History
- Created October 11, 2008
- 8 revisions
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| October 17, 2022 | Edited by ImportBot | import existing book |
| July 28, 2020 | Edited by MARC Bot | import existing book |
| May 21, 2020 | Edited by CoverBot | Added new cover |
| May 21, 2020 | Edited by CoverBot | Added new cover |
| October 11, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |