Olivar, Kiven G. creator text 2025 monographic eng

print

221 pages ; 26 cm. 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 Kiven G. Olivar. Includes bibliographical references Caterers and catering Management Food service management FIL TX 921 O45 2025 9786214880409 260429 20260507100017.0