For courses in Introduction to Catering and Catering Management; geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike.
This versatile book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event—from food safety, cooking, and beverage selection all the way to background music and napkin folding.
- ISBN10 0130829005
- ISBN13 9780130829009
- Publish Date 16 June 1999
- Publish Status Out of Print
- Out of Print 29 December 2016
- Publish Country US
- Imprint Pearson
- Format Hardcover
- Pages 378
- Language English