TY  - BOOK
ED  - 3G E-Learning
TI  - Banquet function and catering service procedures
SN  - 9781984623225 [paperback]
U1  - 642.4 B22 2019 
PY  - 2019///
CY  - United States of America
PB  - 3G E-Learning
KW  - Dinners and dining
KW  - Management
KW  - Caterers and catering
KW  - Food service management
N1  - 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
ER  -