This in-depth handbook for hotel catering staff provides coverage of all generally accepted catering principles and procedures. It discusses the organization and administration of hotel catering and covers the major catering activities - marketing, sales, client relations, food and beverage management, planning, entertainment, and staff and financial controls. The principles and procedures generally accepted in hotel catering are examined, as well as the liaison between hotel catering departments, other internal departments and external organizations.
- ISBN10 0471544183
- ISBN13 9780471544180
- Publish Date 27 January 1992
- Publish Status Out of Stock
- Out of Print 8 March 2001
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 416
- Language English