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Banquet and catering management / Kiven G. Olivar.

By: Material type: TextTextQuezon City : Chapter House, 2025Description: 221 pages ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214880409
Subject(s): LOC classification:
  • FIL TX 921 O45 2025
Contents:
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
List(s) this item appears in: EAC Library Cavite - Tourism and Hospitality Management
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Holdings
Item type Current library Call number Status Barcode
Books EAC Library Cavite EAC Cavite-Filipiniana Section FIL TX 921 O45 2025 (Browse shelf(Opens below)) Available ML19485

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

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