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Catering: A Guide to Managing a Successful Business Operation
Catering: A Guide to Managing a Successful Business Operation
Bruce Mattel
The Culinary Institute of America®, Hyde Park, New York
ISBN: 978-0-7645-5798-9
©2008
368 pages
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TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  Hallmark Features  |  Sample Chapters
Hallmark Features
  • 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
 

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