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

By: Rosalda, Francis Alvin [author]Contributor(s): Vizconde, Angelie Marie L [co-author]Material type: Text

TextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2023Description: 92 pages : illustrations ; 26 cmISBN: 9786218179844Subject(s): CATERERS AND CATERING -- MANAGEMENTLOC 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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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 921 .R67 2023 (Browse shelf (Opens below))	c.1	Available		NULIB000019188

Includes bibliographical 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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