TY  - BOOK
TI  - Food service and catering management: a practical guide
SN  - 9712714578
AV  - TX 943 .F66 2004 
PY  - 2004///
CY  - Manila, Philippines
PB  - Anvil Publications
KW  - KITCHEN TOOLS
N1  - Includes bibliographical references; Chapter1. Food Knowledge -- Chapter2. Food Sanitation and Hygiene -- Chapter3. How to Get Started in a Catering Business -- Chapter4. Catering Facilities -- Chapter5. Catering Personnel -- Chapter6. Menu and Menu Planning -- Chapter7. Food Services -- Chapter8. Customer Goodwill and Food Service Ethics -- Chapter9. Recipe Quantification -- Chapter10. Contracting for Catering Functions
N2  - This book was a conceptualized to serve as a reference for such people, individual who have affinity for food and cooking - culinary enthusiast, entrepreneurs, teachers, demonstrators, students as well as the chefs and cooks who need to refresh their memories with some principles and procedures
ER  -