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About this product
- DescriptionThis 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.
- Author(s)Edith Weiss,Hal Weiss
- PublisherJohn Wiley and Sons Ltd
- Date of Publication01/11/1990
- SubjectIndustrial Studies: General
- Place of PublicationNew York
- Country of PublicationUnited States
- ImprintJohn Wiley & Sons Inc
- Content Note20 line drawings, 70 recipes
- Weight630 g
- Width161 mm
- Height231 mm
- Spine25 mm
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