Banquet management / edited by Isla Williams.
Copyright date: New York, USA : Larsen & Keller, c2017Description: 229 pages : color illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 9781635496116
- 647.94 .B219 2017
- TX911.3.M27 .B36 2017
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Print Materials | Main Library Hotel Restaurant Management | Non-fiction | 647.94 .B219 2017 (Browse shelf(Opens below)) | Available | 0122600 |
Includes index
"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." -- Provided by publisher
Adult 0.00
Text in English
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