Banquet and catering management / Francis Alvin Rosalda & Angelie Marie Vizconde.
Contributor(s): Vizconde,Angelie Marie
Material type:
TextPublisher: Manila : EDRIC Pusblishing House, c2023Description: 92p. ; 26cmISBN: 978-621-8179-84-4Subject(s): Banquet and Catering -- ManagementDDC classification: FIL 642.2 R788 2023
Contents:
Ch.1. Historical banqueting -- Ch.2. Developing a catering business -- Ch.3. Styles of catering operations -- Ch.4. Catering sales and marketing -- Ch.5. Catering menu program -- Ch.6. Controls in operation -- Ch.7. Catering menu, pricing and controls -- Ch.8. Catering menu design -- Ch.9. Catering beverage management -- Ch.10. Quality-serve and standards training -- Ch.11. managing catering equipment.
| Item type | Home library | Call number | Copy number | Status | Date due | Barcode |
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Book
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KCPLibrary | FIL 642.2 R788 2023 c.1 (Browse shelf) | 1 | Available | 18837 | |
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Book
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KCPLibrary | FIL 642.2 R788 2023 c.2 (Browse shelf) | 2 | Available | 18838 |
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Includes bibliographic references.
Ch.1. Historical banqueting -- Ch.2. Developing a catering business -- Ch.3. Styles of catering operations -- Ch.4. Catering sales and marketing -- Ch.5. Catering menu program -- Ch.6. Controls in operation -- Ch.7. Catering menu, pricing and controls -- Ch.8. Catering menu design -- Ch.9. Catering beverage management -- Ch.10. Quality-serve and standards training -- Ch.11. managing catering equipment.
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