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Hotel Catering: A Handbook for Sales and Operations [Hardcover]

Patti J. Shock , John M. Stefanelli

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Book Description

January 1992
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 relationships with internal divisions and external organizations. The hotel catering professional's desk reference.

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5.0 out of 5 stars The Age of Extremes June 13 2000
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This is an excellent history book. The author, Eric Hobsbaum has a keen eye for the truth.

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