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Banquet and catering management / Francis Alvin Rosalda and Angelie Marie L. Vizconde

By: Contributor(s): Material type: TextTextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2023Description: 92 pages : illustrations ; 26 cmISBN:
  • 9786218179844
Subject(s): LOC classification:
  • TX 921 .R67 2023
Contents:
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.
Summary: 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.
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 .R67 2023 (Browse shelf(Opens below)) c.1 Available NULIB000019188

Includes bibliographical references.

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.

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.

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