Catering a guide to managing a successful business operation
Material type:
TextPublication details: 2016Edition: 2ndDescription: xiv, 304p. ; PDF, 8.84 MBISBN: - 9781118137970
- Elb 642.4068 M42c
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| E-Books | Higher Education Department Library Digital Collection | Non-fiction | Elb 642.4068 M42c (Browse shelf(Opens below)) | Available | Elb 093 |
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| Elb 621.3819 Y12c 2016 Computer systems architecture | Elb 621.384 Em53e 2016 Emerging communication technologies based on wireless sensor networks | Elb 621.391 M61c 2019 CompTIA A+ certification all-in-one exam guide , (exams 220-1001 & 220-1002 ) | Elb 642.4068 M42c Catering | Elb 647.94068 M31 Management science in hospitality and tourism | Elb 647.95068 F73 Food and beverage management | Elb 657 El46f 2019 Financial accounting and reporting |
Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals
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