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Practical professional catering management

Author: H L Cracknell; G Nobis; R J Kaufmann
Publisher: Basingstoke : Macmillan, 2000.
Edition/Format:   Print book : English : 2nd edView all editions and formats
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Document Type: Book
All Authors / Contributors: H L Cracknell; G Nobis; R J Kaufmann
ISBN: 0333665554 9780333665558
OCLC Number: 43881328
Notes: Previous edition: published as Practical professional catering. 1983.
Description: xviii, 359 pages : illustrations ; 24 cm
Contents: The Catering and Hotel Industry --
The Catering Cycle --
The Consumer and The Market --
Formulation of Policy Interpretation of Demand --
Convergence Of Facilities --
Planning the Areas Convergence of Facilities --
Equipment Convergence of Facilities --
Fuels and Services. Hygiene And Safety Provisioning: Commodities Provisioning --
Wines, Spirits and Beverages Provisioning --
Purchasing, Storage and Issuing Production and Distribution: Organization and Operation Production and Distribution --
Specialized Operations --
Production and Distribution Systems and Methods --
Control of Costs And Revenue --
Monitoring of Consumer Satisfaction --
Quality Management, Personnel Training and Education.
Responsibility: H.L. Cracknell, R.J. Kaufmann and G. Nobis.

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