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(More customer reviews)This is an excellent history book. The author, Eric Hobsbaum has a keen eye for the truth.
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This in-depth handbook for hotel catering staff provides coverage of all generally accepted catering principles and procedures. It discusses the organization and administration of hotel catering and covers the major catering activities - marketing, sales, client relations, food and beverage management, planning, entertainment, and staff and financial controls. The principles and procedures generally accepted in hotel catering are examined, as well as the liaison between hotel catering departments, other internal departments and external organizations.
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