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: TextTextPublication 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 Books LRC - Main
National University - Manila
Hospitality Management Filipiniana FIL TX 921 .R67 2023 (Browse shelf (Opens below)) c.1 Available NULIB000019188
Browsing National University - Manila shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 911 .R67 2016 Commercial cookery : NC Level 2 / FIL TX 921 .A48 2001 Creative catering and entertaining / Lisa J. Alvendia FIL TX 921 .B35 2019 Catering management / FIL TX 921 .R67 2023 Banquet and catering management / FIL TX 928 .O86 2019 Housekeeping operations / FIL TX 928 .R65 2003 c.1 Housekeeping management / FIL TX 928 .R65 2003 c.2 Housekeeping management /

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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