Banquet management / edited by Isla Williams.
Material type: TextLanguage: English Publication details: New York, NY : Larsen & Keller, c2017.Description: vi, 229 pages : color illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 9781635496116
- TX911.3 M27B22 2017
Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Books | Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TX911.3 M27B22 2017 (Browse shelf(Opens below)) | Room use only | 76929 | 00078014 |
Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Reserve Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
RUS TX911.3 M3M83 1996 Hospitality and travel marketing / | RUS TX911.3 M3R27 2001 Hospitality marketing management / | RUS TX911.3 M27An4 2001 Hospitality today : an introduction / | RUS TX911.3 M27B22 2017 Banquet management / | RUS TX911.3 M27C89 2018 Culinary arts and hospitality / | RUS TX911.3 M27D63 1997 Dimensions of the hospitality industry : an introduction / | RUS TX911.3 M27D63 2002 Dimensions of the hospitality industry / |
Includes index.
Basics of managing banquets -- Themed banquet hall decorations -- Table-chair decor and settings -- Wedding decor and management -- Buffet management -- Waitressing.
"Banquet management oversees the catering and serving of food during events such as birthdays, conferences, business conventions and expos. Food served during banquets comprise of snacks, main courses as well as desserts and beverages. The management of a large number of people requires coordination among servers as well as the management of amenities for individual tables. Through this book, we attempt to further enlighten the readers about the new concepts in this field. It is appropriate for students seeking detailed information in this area."--Back cover.
Fund 164 Belview Co., Inc. Purchased 04/25/2019 76929 NEJ PHP 2,796.00 2019-84-299 2019-1-0256