Modern catering management • publisher Matthaes | number of pages 492

Authors: Wetterau ua Best Practices for Individual, Community and System Gastronomy The catering industry is undergoing a profound change. Classic kitchens have turned into catering establishments. Kitchen and food-related qualifications alone are no longer sufficient to run a catering business today. It also requires a comprehensive and farm-specific modern catering management that ensures operational competitiveness in a market dominated by competitive pressures, quality demands and cost-cutting efforts. With the book Modern Catering Management, the authors point out to managers and specialists in individual, community and system catering key success factors for the successful management of a catering business in the best-practice format. Well-founded specialist knowledge is combined with practical experience: This results in a comprehensive teaching and action guide for science and practice. 492 pages 1st edition 2007 Hardcover, 240 x 170mm ISBN: 978-3-87515-510-5