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A comprehensive text/reference on every facet of catering. This book is designed for second level courses in Food Service Management programs. Includes dictionary of wines and alcoholic beverages, glossary of hotel terms, and meeting, food function and buffet diagrams. Heavily illustrated.
A comprehensive text/reference on every facet of catering. This book is designed for second level courses in Food Service Management programs. Includes dictionary of wines and alcoholic beverages, glossary of hotel terms, and meeting, food function and buffet diagrams. Heavily illustrated.
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- Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Experiences by G. Eugene Wigger in Back Matter
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41% buy The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business $50.37 |
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