(Press release) In Germany, there are more than 220,000 hotel and catering businesses. They generate each year billions in sales. The food and drinks have an important role to play. It is not only the flagship, but also allows you to surprise the guest and to convince. The potential of map use, however, a few restaurateurs and Hoteliers. The guide “The map makers,” by Wolfgang Fuchs and Nathalie Audrey Balch conveyed concisely, what are the possibilities and opportunities food and beverage menus.
The first part of the book gives the reader a base of knowledge and maps the map historically, economically, and technologically and legally. The second part shows easy to implement, what with the Design, content and Formalities of attention, with numerous tips and examples. In the third part, the reader can put your Knowledge to the test, and an extensive Glossary of culinary terms to know.
Would you like a review copy or an Interview with the authors? Please contact Krystyna świątek.
- Press release as a PDF
- Cover for Online
- Cover for Print