Catering Handbook

Edith and Hal Weiss having now spent thirty successful years in the foodservice industry give a vigorous account of all the challenging phases of starting and operating a catering business. They discuss in this complete guide every aspect of catering and the problems that can be encountered from the purchase and maintenance of heavy equipment to insurance, book-keeping and licensing to the bar, recipes and decorating and even to advertising and public relations. The Catering Handbook is an invaluable source practical of information which will guide all those operating, or wishing to start a catering business. This book should be of interest to caterers, restaurant owners and managers, banquet managers, convention service managers.