| 000 | 01047nam a22002417a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260507100017.0 | ||
| 008 | 260429t2025 |||||||| |||| 00| 0 eng d | ||
| 020 | _a9786214880409 | ||
| 050 |
_aFIL TX 921 _bO45 2025 |
||
| 100 | 1 | _aOlivar, Kiven G. | |
| 245 | 1 | 0 |
_aBanquet and catering management / _cKiven G. Olivar. |
| 264 |
_aQuezon City : _bChapter House, _c2025. |
||
| 300 |
_a221 pages ; _c26 cm. |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes bibliographical references | ||
| 505 | 0 | _ach. 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 | |
| 650 | 0 |
_aCaterers and catering _xManagement |
|
| 650 | 0 | _aFood service management | |
| 942 |
_2lcc _cBK _kEAC Cavite-FIL |
||
| 999 |
_c99604 _d99604 |
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