Olivar, Kiven G. <br/><br/>
Banquet and catering management / 
Kiven G. Olivar. 
 - 221 pages ;  26 cm. 
<br/><br/>Includes bibliographical references 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9786214880409 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Caterers and catering--Management<br/>Food service management
<br/><br/><label>LC Class. No.: </label>FIL TX 921  / O45 2025