Banqueting and catering management / R. K. Arora
Material type:
TextPublication details: New Delhi : A.P.H. Publishing Corporation, c2011Description: viii, 247 pages ; 22 cmISBN: 9788131310199Subject(s): DINERS AND DINING -- MANAGEMENT | CATERERS AND CATERING -- MANAGEMENT | FOOD SERVICE MANAGEMENTLOC classification: TX 921 .A76 2011
Contents:
1. The foodservice industry -- 2. Basics of catering services -- 3. On-premise catering management -- 4. Off-premise catering management -- 5. Basics of banqueting -- 6. Modern trends in banqueting business -- 7. Professional food serving -- 8. Managing bar and beverage services -- 9. Foodservice revenue management
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| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 921 .A76 2011 (Browse shelf (Opens below)) | c.1 | Available | NULIB000001920 |
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| GC TX 911 .S65 2018 An introduction to hotel industry / | GC TX 911 .W35 2012 Exploring the hospitality industry / | GC TX 912 .An53 2009 Hotel housekeeping : a training manual | GC TX 921 .A76 2011 Banqueting and catering management / | GC TX 921 .H35 2004 Catering like a pro : from planning to profit / | GC TX 921 .H36 2005 Off-premise catering management / | GC TX 921 .H47 [2019] vol.1 Catering management : a comprehensive guide to the successful management of hotel, restaurant, boarding house, popular cafe, tea rooms, and every other branch of catering, including a section on the law and the caterer / |
Includes bibliography and index.
1. The foodservice industry -- 2. Basics of catering services -- 3. On-premise catering management -- 4. Off-premise catering management -- 5. Basics of banqueting -- 6. Modern trends in banqueting business -- 7. Professional food serving -- 8. Managing bar and beverage services -- 9. Foodservice revenue management
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