Catering: A Guide to Managing a Successful Business OperationISBN: 978-0-7645-5798-9
Hardcover
368 pages
February 2008
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- Includes expert advice from the nation's top culinary school on all aspects of both on-site and off-site catering
- Provides detailed information on the techniques for setting up and running a catering business, including pricing, staffing, marketing, menu planning, organizing service, and much more
- Illustrated throughout with 50 photos, as well as sample menus, resumes, blueprints for setting up events, and other sample materials drawn from real-life catering operations
