Banquet function and catering service procedures.
Material type:
ArticleUSA 3G E-learning, 2017Description: 226ISBN: - 978-1-68095-658-0
- 642.40681 B22
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
|
Foundation University Library Filipiniana | 642.40681 B22 (Browse shelf(Opens below)) | Available | AV872 |
Browsing Foundation University Library shelves, Shelving location: Filipiniana Close shelf browser (Hides shelf browser)
| No cover image available | ||||||||
| 641.5 N27 Food selection preparation and cooking. | 641.572 C74 Commercial cooking. | 642.40681 B22 Banquet function and catering service procedures. | 642.40681 B22 Banquet function and catering service procedures. | 642.6 C81 Concise guides in food and beverage service procedures. | 646.7 Sa5 Personality for today's young professionals. | 647.9505 Practicum manual in hotel and restaurant managment. |
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.
There are no comments on this title.
Log in to your account to post a comment.