Catering Menu Management

by Nancy Loman Scanlon

Book Overview

Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471546151
• ISBN13: 9780471546153
• Release Date: May 1992
• Publisher: Wiley
• Length: 256 Pages
• Weight: 2.05 lbs.
• Dimensions: 0.9" x 8.8" x 11.3"