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 operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.
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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 operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.
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Add this copy of Catering Menu Management to cart. $4.54, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 1992 by Wiley.
Add this copy of Catering Menu Management to cart. $6.23, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1992 by Wiley.
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Seller's Description:
Good. Good condition. No Dust Jacket A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Add this copy of Catering Menu Management to cart. $37.04, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1992 by Wiley.
