Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies...

The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential...

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that...

With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering. With coverage of the management of...