000			01500nam a2200301Ia 4500
001			306462
005			20160527185338.0
008			070316s2008 njua 001 0 eng
010			_a 2007011322
020			_a9780764557989 (cloth)
020			_a076455798X (cloth)
035			_a(OCoLC)ocm86117677
040			_aDLC _cDLC _dBTCTA _dBAKER _dYDXCP _dC#P _dBWX _dVP@ _dVLB _dDLC
050	0	0	_aTX921 _b.M38 2008
082	0	0	_a642/.4068 _222
100	1		_aMattel, Bruce. _9251312 _2Local
245	1	0	_aCatering _ba guide to managing a successful business operation _cBruce Mattel, The Culinary Institute of America.
260			_aHoboken, N.J. _bJohn Wiley _cc2008.
300			_aviii, 358 p. _bill. _c24 cm.
590			_aeigm 01/2012
500			_aIncludes index.
505	0		_aIntroduction to catering -- Starting your catering business -- Pricing for profit -- Setting up the catering kitchen -- Staffing -- Marketing -- Event planning -- How can we serve you? -- Food preparation and service -- Dining room and beverage management -- Sample menus and service.
650		0	_aCaterers and catering _xManagement. _970763 _2Local
710	2		_aCulinary Institute of America. _983068 _2Local
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip0713/2007011322.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0739/2007011322-d.html
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0806/2007011322-b.html
999			_c224827 _d224827