Bajao, Grayfield T. <br/><br/>
Catering management / 
Grayfield T. Bajao and Rene D. Osorno 
 - Quezon City, Philippines :  Wiseman's Books Trading, Inc.,  c2019 
 - vii, 150 pages ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> This module covers the knowledge, skills and attitudes required in the catering business industry. 
<br/><br/><label>ISBN: </label>9786214180905 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CATERERS AND CATERING -- MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 921 .B35 2019