Rosalda, Francis Alvin  <br/><br/>
Banquet and catering management /  
Francis Alvin Rosalda and Angelie Marie L. Vizconde 
 - 92 pages :   illustrations ;   26 cm 
<br/><br/>Includes bibliographical references 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9786218179844 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Banquet Management<br/>Catering Services<br/>Food and Beverage Operations<br/>Hospitality Industry<br/>Event Planning
<br/><br/><label>LC Class. No.: </label>TX 911.3   / R67 2023