Off-premise Catering Management
Off-premise Catering Management
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Summary
From designing menus to food and beverage storage and transport, from equipment and supplies to hiring, training and managing staff, this resource explains how to plan and execute all details of superior catered events. Crucial legal and financial aspects are investigated.
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Off-premise Catering Management by Bill Hansen
From designing menus to food and beverage storage and transport, from equipment and supplies to hiring, training and managing staff, this resource explains how to plan and execute all details of superior catered events. Crucial legal and financial aspects of off-premise catering, including catering contracts, legal requirements, income statements and cost control, are discussed. The text features a wealth of customer service tips on creating innovative solutions to special problems and unorthodox customer demands.| SKU | Unavailable |
| ISBN 13 | 9780471045281 |
| ISBN 10 | 0471045284 |
| Title | Off-premise Catering Management |
| Author | Bill Hansen |
| Condition | Unavailable |
| Publisher | John Wiley and Sons Ltd |
| Year published | 1995-01-23 |
| Number of pages | 368 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |