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Catering management / Grayfield T. Bajao and Rene D. Osorno

By: Contributor(s): Material type: TextTextPublication details: Quezon City, Philippines : Wiseman's Books Trading, Inc., c2019Description: vii, 150 pages ; 25 cmISBN:
  • 9786214180905
Subject(s): LOC classification:
  • TX 921 .B35 2019
Contents:
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.
Summary: This module covers the knowledge, skills and attitudes required in the catering business industry.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 921 .B35 2019 (Browse shelf(Opens below)) c.1 Available NULIB000018272
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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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