000			01295nam a2200241Ia 4500
003			NULRC
005			20250520103021.0
008			250520s9999 xx 000 0 und d
020			_a9786218179844
040			_cNULRC
050			_aTX 921 .R67 2023
100			_aRosalda, Francis Alvin _eauthor
245		0	_aBanquet and catering management / _cFrancis Alvin Rosalda and Angelie Marie L. Vizconde
260			_aSta. Cruz, Manila : _bEdric Publishing House, _cc2023
300			_a92 pages : _billustrations ; _c26 cm.
365			_bPHP461
504			_aIncludes bibliographical references.
505			_a1. 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.
520			_aCatering 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.
650			_aCATERERS AND CATERING -- MANAGEMENT
700			_aVizconde, Angelie Marie L. _eco-author
942			_2lcc _cBK
999			_c21429 _d21429