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| Category: Cooking:Business | |
| About the Book | |
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Catering
Complete is a concise, complete guide to the procedural aspects
of managing a catering operation. The culmination of more than 20
years of high-volume catering and restaurant management experience,
Catering Complete focuses on specific, step-by-step
details on each of the following areas: Maximizing your sales investment Pricing your product Finding and keeping top-notch employees The keys to an efficient kitchen Setting large, intricate room sets easily Providing the best in banquet service Organizing your beverage operation Delivering high-volume coffee service Controlling equipment loss Managing an off-premise operation Keeping expenses in line with sales
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| About the Author | |
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Doug Pinkston is a catering professional with over 20 years of high-volume restaurant and catering experience, including such operations as Marriott Hotels, Omni Hotels, The Georgia World Congress Center and The Georgia Dome. He has published several other works of fiction and non-fiction. |