Rosalda, Francis Alvin <br/><br/>
Banquet and catering management / 
Francis Alvin Rosalda and Angelie Marie L. Vizconde 
 - Sta. Cruz, Manila :  Edric Publishing House,  c2023 
 - 92 pages :  illustrations ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>1. Historical Banqueting -- 2. Developing a catering business -- 3. Styles of catering operations -- 4. Catering Sales and marketing -- 5. Catering Menu program -- 6. Controls in operation -- 7. Catering menu, pricing and controls -- 8. Catering menu design -- 9. Catering beverage management -- 10. Quality-Serve and standards training -- 11. Managing Catering Equipment -- References. 
<br/><br/> Catering is the intended service for food and drinks according to the industry definition, as opposed to restaurants where food and drink are often on demand. 
<br/><br/><label>ISBN: </label>9786218179844 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CATERERS AND CATERING -- MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 921 .R67 2023