menu
{ "item_title" : "Catering Handbook", "item_author" : [" Edith Weiss", "Hal Weiss "], "item_description" : "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.", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/47/128/427/0471284270_b.jpg", "price_data" : { "retail_price" : "106.00", "online_price" : "106.00", "our_price" : "106.00", "club_price" : "106.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
Catering Handbook|Edith Weiss

Catering Handbook

local_shippingShip to Me
In Stock.
FREE Shipping for Club Members help

Overview

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.

Details

  • ISBN-13: 9780471284277
  • ISBN-10: 0471284270
  • Publisher: Wiley
  • Publish Date: January 1991
  • Dimensions: 9.34 x 6.38 x 0.95 inches
  • Shipping Weight: 1.47 pounds
  • Page Count: 304

Related Categories

You May Also Like...

    1

BAM Customer Reviews