RM175.00
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Chapter 1. Introduction to Off-Premise Catering Management
Chapter 2. Getting Started: Laws, Locations, and Contracts
Chapter 3. Menu Planning
Chapter 4. Beverage Service
Chapter 5. Catering Equipment
Chapter 6. Logistics for Off-Premise Catering
Chapter 7. Human Resources
Chapter 8. The Show
Chapter 9. Marketing
Chapter 10. Pricing Off-Premise Catered Events
Chapter 11. Purchasing, Receiving, and Storing Foods
Chapter 12. Sanitation and Safety
Chapter 13. Accessory Services and Special Themes
Chapter 14. Budgeting, Accounting, and Financial Management
Index