Kniha Catering - A Guide to Managing a Successful Business Operation 2e Bruce Mattel

Catering - A Guide to Managing a Successful Business Operation 2e

Jazyk: Angličtina
Väzba: Pevná
Vydavateľ: John Wiley & Sons Inc
Dostupnosť: Skladom u dodávateľa
Odosielame za 9-15 dní
45.14
From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to...

Informácie o knihe

Jazyk
Angličtina
Väzba
Kniha - Pevná
Vydalo
2015
Stránok
320
EAN
9781118137970
ISBN
1118137973
Enbook ID
05074018
Hmotnosť
688
Rozmery
242 x 199 x 23

Kompletný popis

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

Mohlo by vás zaujímať

71.83
53.97
93.52
22.66

The Party Food Bible

Lisa Eisenman Frisk
24.33
6.27

Devil in the Kitchen

Marco Pierre White
12.65
128.66

Garde Manger - The Art and Craft of the Cold Kitchen 4e

The Culinary Institute of America (CIA)
65.75
67.51

Austrian Railways

Roland Beier
32.57
23.05

Professional Chef, Ninth Edition

The Culinary Institute of America (CIA)
47.59

Tapas

Elisabeth Luard
16.58
148.28

Zákazníci, ktorí si kúpili túto knihu, kúpili tiež

Canapes

Eric Treuille
20.60
81.55

Sous Vide Cookbook

Sophia Marchesi
33.06

Little Tarts

Meike Schaling
20.60
19.32

French Chef Handbook

Michel Maincent-Morel
112.27
20.99

Beautiful Boards

Maegan Brown
16.38
141.41
26.78

Restaurant Man

Joe Bastianich
20.80

Science of Cooking

Stuart Farrimond
22.17

Kitchen Secrets

Raymond Blanc
28.65

Fingerfood

Matthaes
56.91