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Banquet function and catering service procedures.

By: Material type: ArticleArticleUSA 3G E-learning, 2017Description: 226ISBN:
  • 978-1-68095-658-0
Subject(s): DDC classification:
  • 642.40681 B22
Summary: 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.
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Item type Current library Call number Status Barcode
Books Books Foundation University Library Filipiniana 642.40681 B22 (Browse shelf(Opens below)) Available AV872

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.

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