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Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2007-03-31 - Publisher: LibreDigital
Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special
Language: en
Pages: 456
Pages: 456
Type: BOOK - Published: 1995 - Publisher: John Wiley & Sons
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct b
Language: en
Pages: 372
Pages: 372
Type: BOOK - Published: 2007 - Publisher: APH Publishing
Language: en
Pages: 146
Pages: 146
Type: BOOK - Published: 2002 - Publisher: Atlantic Publishing Company
"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious
Language: en
Pages: 254
Pages: 254
Type: BOOK - Published: 2019-06-15 - Publisher: Cornell University Press
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghisel
