Hotel Catering: A Handbook for Sales and Operations

by John M. Stefanelli and Patti J. Shock

Book Overview

Specifically for the hotel catering executive, providing an in-depth, one-stop source of on-premises catering management principles and practices. Emphasizes the details, planning, dedication, precision and versatility required to be a catering executive in today's hotel industry. Examines the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments...

• Format: Hardcover
• Language: English
• ISBN: 0471544183
• ISBN13: 9780471544180
• Release Date: January 1992
• Publisher: Wiley
• Length: 416 Pages
• Weight: 2.14 lbs.
• Dimensions: 1.0" x 7.3" x 10.2"