Hotel Catering : A Handbook For Sales and Operation

The primary objectives of this book is to provide hotel catering professional, as well as aspiring professionals, with an in-depth, one stop source of generally accepted hotel catering principles and practices. Reader will find that this book contains a discussion of the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments working relation-ships with internal departments and external organizations

On-premise catering : hotels, convention centers, arenas, clubs, and more

xii, 484 p. ; 24 cm