Banquet function and catering service procedures. 

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<br/><br/> 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. 
<br/><br/><label>ISBN: </label>978-1-68095-658-0 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service
<br/><br/><label>Dewey Class. No.: </label>642.40681  / B22