Catering Management, 3rd EditionISBN: 978-0-471-42981-4
Hardcover
304 pages
November 2006
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- Combines up-to-date information on menu design and pricing, new business de-velopment, and marketing analysis techniques.
- Includes expanded coverage of small business management, and tips for running your own catering operation.
- New material on non-hotel catering operations.
- The only textbook on the market to combine on- and off-premises catering.
- Includes tips for using your computer for menu design, food management, scheduling and invoicing.
