This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.The balance sheet will help identify the assets and liabilities at a given time ( Figure 1 1-6). The balance sheet is best understood by the following accounting formula: assets - liabilities = the amount of ownera#39;s equity This balance sheet formulaanbsp;...
|Title||:||Introduction to Catering|
|Author||:||Stephen B. Shiring, R. William Jardine, Richard J. Mills|
|Publisher||:||Cengage Learning - 2001|