Banquet function and catering service procedures / 3G E-Learning
Publisher: United States of America : 3G E-Learning, c2019Edition: 2nd editionDescription: xiv, 316 pages : illustrations (chiefly color)Content type:- text
- unmediated
- volume
- 9781984623225 [paperback]
- 642.4 B22 2019
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Reference | Graduate School Library Annex | 642.4 B22 2019 (Browse shelf(Opens below)) | Available | 102282 |
Browsing Graduate School Library shelves, Shelving location: Annex Close shelf browser (Hides shelf browser)
641.874 K19 2009 The bar & beverage book / | 642 G233 2011 Modern food service purchasing / | 642 G233 2011 Modern food service purchasing / | 642.4 B22 2019 Banquet function and catering service procedures / | 642.4068 Sca6 2007 Catering management / | 642.6 L62 2010 Food and beverage service / | 647.068 A569 2008 Textbook of hotel housekeeping management & operations / |
Includes bibliographical references and index
Chapter 1 Banquet management and function -- Chapter 2 Catering operation and food services -- Chapter 3 Banquet reservations planning -- Chapter 4 The banquet business and the banquet manager -- Chapter 5 Sanitation and appearance -- Chapter 6 Service staff to serve the meal -- Chapter 7 Dining room management
English
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