num_pages: 416
description: 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.
language: English
title: Hotel Catering: A Handbook for Sales and Operations
titlecomplete: Hotel Catering: A Handbook for Sales and Operations
ratings_count: 2
publisher: Wiley