Banquet and catering management /
Olivar, Kiven G.
Banquet and catering management / Kiven G. Olivar. - 221 pages ; 26 cm.
Includes bibliographical references
ch. 1. The catering business industry -- ch. 2. The principles of catering management -- ch. 3. The segments of catering business -- ch. 4. Basic rules of menu planning -- ch. 5. Standardization of recipe and cost control -- ch. 6. Dining room and banquet management -- ch. 7. Organizing functions and proposal for banquet management
9786214880409
Caterers and catering--Management
Food service management
FIL TX 921 / O45 2025
Banquet and catering management / Kiven G. Olivar. - 221 pages ; 26 cm.
Includes bibliographical references
ch. 1. The catering business industry -- ch. 2. The principles of catering management -- ch. 3. The segments of catering business -- ch. 4. Basic rules of menu planning -- ch. 5. Standardization of recipe and cost control -- ch. 6. Dining room and banquet management -- ch. 7. Organizing functions and proposal for banquet management
9786214880409
Caterers and catering--Management
Food service management
FIL TX 921 / O45 2025