An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering. The book has been revised in line with HCIMA syllabus changes and is particularly suitable for those taking the Food and Beverage Management paper of the HCIMA Professional Qualification.
- ISBN10 0080971075
- ISBN13 9780080971070
- Publish Date 17 September 2011 (first published 18 March 1991)
- Publish Status Cancelled
- Imprint Butterworth-Heinemann
- Format Paperback (US Trade)
- Language English