Catering management / Grayfield T. Bajao and Rene D. Osorno
Material type:
- 9786214180905
- TX 921 .B35 2019

Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 921 .B35 2019 (Browse shelf(Opens below)) | c.1 | Available | NULIB000018272 |
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FIL TX 911 .R65 2012 Operating and managing a hotel & restaurant business / | FIL TX 911 .R67 2016 Commercial cookery : NC Level 2 / | FIL TX 921 .A48 2001 Creative catering and entertaining / | FIL TX 921 .B35 2019 Catering management / | FIL TX 921 .R67 2023 Banquet and catering management / | FIL TX 928 .O86 2019 Housekeeping operations / | FIL TX 928 .R65 2003 c.1 Housekeeping management / |
Includes bibliographical references.
1. The catering business industry -- 2. The principles of catering management -- 3. The segment of a catering business -- 4. The menu of planning -- 5. The standardization of recipe -- 6. Dining room and banquet management -- 7. Organize functions.
This module covers the knowledge, skills and attitudes required in the catering business industry.
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