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Description 

Author(s) Diane Mayerfeld, Rose Skora, Jack Kaestner, Deb Deacon
In a day when more and more people are discovering the advantages of eating local food, organizers of large events may be called upon—or may simply prefer—to create menus featuring local food only. This guide tells how to do it. Included is detailed advice on how to plan ahead, how to locate local food sources, how to create a menu that will entice everyone, how to place and track orders, how to enlist the help of staff at the event facility, how to estimate costs, and how to inform the diners about the food they are eating (10 pages, 2008).

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