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Catering Handbook

Catering Handbook

Edith Weiss, Hal Weiss

ISBN: 978-0-471-28427-7

Nov 1990

304 pages

Select type: Hardcover

In Stock



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.