Banquet and catering management / Francis Alvin E. Rosalda Angelie Marie L. Vizconde
Material type:
TextPublication details: Manila : Edric Publishing House, c2023Description: 92 pages : illustration ; 25cmISBN: - 978-621-8179-84-4
- FIL TX 921 .R67 2023 c.1
| Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Filipiniana | FIL TX 921 .R67 2023 c.1 (Browse shelf(Opens below)) | Available | NUBUL000005037 |
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| FIL TX 769 .P73 2022 c.1 Bread and pastry production NC II / | FIL TX 820 .F47 2022 c.1 Coookery / | FIL TX 830 .B66 2024 c.1 Garde manger / | FIL TX 921 .R67 2023 c.1 Banquet and catering management / | FIL TX 928 .F73 2021 c.1 Housekeeping operation / | FIL TX 943 .C67 2015 A concise guide in food and beverage service procedures / | FIL TX 943 .C67 2020 c.1 Kitchen essentials and basic food preparation / |
Includes references.
Chapter 1. Historical Banqueting -- Chapter 2. Developing a catering business --Chapter 3. Styles of catering operations -- Chapter 4. Catering Sales and marketing -- Chapter 5. Catering Menu program -- Chapter 6. Controls in operation -- Chapter 7. Catering menu, pricing and controls -- Chapter 8. Catering menu design -- Chapter 9. Catering beverage management -- Chapter 10. Quality-Serve and standards training -- Chapter 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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