Hardback (07 Jul 1992)
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Out of stock
Following an introduction to the history of the banqueting menu, this guide explores catering operation styles in a range of venues, from restaurants to fast-food chains and off-premises catering. It covers menu design, pricing, beverage management, computerized food service and other topics.
| ISBN: | 9780471546153 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 07 Jul 1992 |
| DEWEY: | 642.4 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 256 |
| Weight: | 1021g |
| Height: | 286mm |
| Width: | 222mm |
| Spine width: | 23mm |
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