Catering Handbook Год выпуска: 1990Автор: Edith Weiss, Hal WeissИздательство: WileyСтраниц: 304ISBN: 0471284270Описание This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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Weise Здравствуйте, Пишу Вам, чтобы выразить Вам свои слова благодарности. Сегодня наконец таки защитил диплом после вашего сопровождения на оценку "отлично". Без вас я бы не справился, точно, ибо со временем у меня постоянные напряги. Все прошло прекрасно. Отличная у вас контора, хочу Вас похвалить.
