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Banquet function and catering service procedures.

Banquet function and catering service procedures. - 226

Teaches food preparation skills and techniques, kitchen tools and design, menu development and management of service, culinary personnel, dining room and banquet operations, service standard and scales promotion.

ISBN: 978-1-68095-658-0

Subjects--Topical Terms:
Food service

Dewey Class. No.: 642.40681 / B22

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Banquet function and catering service procedures.