This is a new edition of a handbook which gives practical, indepth, step-by-step information of all facets of running a successful business. Written by a veteran in the culinary field, Manfred Ketterer defines the catering business as a profession and clearly distinguishes it from its restaurant counterparts. His advice assists in organizing, planning, directing and controlling an efficient catering operation. With added chapters on setting up a banqueting bar, computerization and off-premise catering this work offers a complete understanding of the various challenges a caterer must face in an ever changing and competitive market. This book should be of interest to catering professionals, hotel managers, restaurant owners and operators.
- ISBN10 0471284203
- ISBN13 9780471284208
- Publish Date 15 December 1990 (first published January 1983)
- Publish Status Out of Stock
- Out of Print 31 August 2011
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 2nd Revised edition
- Format Hardcover
- Pages 336
- Language English