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.
978-1-68095-658-0
Food service
642.40681 / B22
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.
978-1-68095-658-0
Food service
642.40681 / B22