Hotel Catering: A Handbook for Sales and Operations

by John M. Stefanelli and Patti J. Shock

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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"

Related Subjects

Business & Finance Cooking Cooking Education & Reference Holiday Cooking Hospitality, Travel & Tourism Industries & Professions Marketing & Sales Sales Sales & Selling Tablesetting

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Hotel Catering: A Handbook for Sales and Operations

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