000			01279nam a2200313 4500
999			_c16919 _d16919
003			OSt
005			20220905091704.0
008			190822b xxu||||| |||| 00| 0 eng d
020			_a9781984623225 [paperback]
040			_cGraduate School Library
082			_a642.4 B22 2019
245			_aBanquet function and catering service procedures / _c3G E-Learning
250			_a2nd edition
264		1	_aUnited States of America : _b3G E-Learning, _cc2019
300			_axiv, 316 pages : _billustrations (chiefly color)
336			_atext
337			_aunmediated
338			_avolume
504			_aIncludes bibliographical references and index
505			_aChapter 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
546			_aEnglish
650			_aDinners and dining _xManagement.
650			_aCaterers and catering _xManagement.
650			_aFood service management.
710			_a3G E-Learning
942			_2ddc _cREF
998			_cida[new] _d08/22/2019