01047nam a22002417a 4500 OSt 20260507100017.0 260429t2025 |||||||| |||| 00| 0 eng d 9786214880409 FIL TX 921 O45 2025 Olivar, Kiven G. Banquet and catering management / Kiven G. Olivar. Quezon City : Chapter House, 2025. 221 pages ; 26 cm. rdacontent text rdamedia unmediated rdacarrier volume 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 Caterers and catering Management Food service management lcc BK EAC Cavite-FIL 99604 99604 0 0 lcc 0 0 CAVITE CAVITE EAC Cavite-FIL 2026-03-09 697.50 0 FIL TX 921 O45 2025 ML19485 2026-05-28 00:00:00 697.50 2026-04-29 BK