Catering Management, 3rd Edition

Catering Management, Third Edition gives detailed advice on all the crucial business aspects of both on-premis and off-premise catering.

This 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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