Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America.
Publisher: Hoboken : John Wiley & Sons, 2015Edition: Second editionDescription: 320 pagesContent type:- text
- unmediated
- volume
- 9781118137970 (hbk.) :
- 1118137973
- 23
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| 2 week loan | Hockney Library Library Store (Please ask to see) | 642.4068/MAT (Browse shelf(Opens below)) | Available | 7412191418 |
Browsing Hockney Library shelves, Shelving location: Library Store (Please ask to see) Close shelf browser (Hides shelf browser)
| 641.86/NOT The art of the confectioner : | 641.86/RAM Gordon Ramsay's just desserts / | 641/FOO Food and man / | 642.4068/MAT Catering : | 642.512/WIL The children's step-by-step cook book / | 642.5/HAY Food preparation and cooking / | 642.5/HAY Food preparation and cooking / |
Includes index.
Previous edition: 2008.
From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room & beverages, and developing menus, this text offers guidance on every aspect of the catering business, showing operators how to creatively solve problems.
Specialized.
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