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1.
Complete guide to foodservce in cultural institutions :keys to success in restaurants, catering and special events Arthur M. Manask and Mitchell Schechter by
Material type: Text Text
Publication details: New York John Wiley & Sons 2002
Online resources:
Availability: Items available for loan: North Eastern Hill University (1)Call number: 647.95068 .
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2.
The chef's compendium of professional recipes John Fuller and Edward Renold; edited by David Foskett by
Edition: 3rd ed.
Material type: Text Text
Publication details: Oxford Butterworth-Heinemann 1992
Online resources:
Availability: Items available for loan: North Eastern Hill University (1)Call number: 641.5 .
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3.
Off-premise catering managment Bill Hansen and Chris Thomas by
Edition: 2nd ed.
Material type: Text Text
Publication details: New Jersey John Wiley & Sons 2005
Online resources:
Availability: Items available for loan: North Eastern Hill University (1)Call number: 642.4 HAN .
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4.
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Catering: a guide to managing a successful business operation by Bruce Mattel by
Material type: Text Text
Publication details: New Jersey John Wiley c2008
Availability: Items available for loan: North Eastern Hill University (1)Call number: 642.47068 MAT.
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