| 000 | 01060nam a2200241Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520103000.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9786214180905 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 921 .B35 2019 | ||
| 100 |
_aBajao, Grayfield T. _eauthor |
||
| 245 | 0 |
_aCatering management / _cGrayfield T. Bajao and Rene D. Osorno |
|
| 260 |
_aQuezon City, Philippines : _bWiseman's Books Trading, Inc., _cc2019 |
||
| 300 |
_avii, 150 pages ; _c25 cm. |
||
| 365 | _bPHP450 | ||
| 504 | _aIncludes bibliographical references. | ||
| 505 | _a1. 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. | ||
| 520 | _aThis module covers the knowledge, skills and attitudes required in the catering business industry. | ||
| 650 | _aCATERERS AND CATERING -- MANAGEMENT | ||
| 700 |
_aOsorno, Rene D. _eco-author |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c20513 _d20513 |
||