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Catering Handbook |
| Edith Weiss; Hal Weiss |
| This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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| Cloth Bound |
Pages, 6 x 9 in.
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Item #:
Price: |
0471284270
$75.00 |
John Wiley & Sons, Inc. | |
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