TY  - BOOK
AU  - Olivar,Kiven G.
TI  - Banquet and catering management
SN  - 9786214880409
AV  - FIL TX 921 O45 2025
PY  - 2025///
CY  - Quezon City
PB  - Chapter House
KW  - Caterers and catering
KW  - Management
KW  - Food service management
N1  - 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
ER  -