00851nam a22001697a 450000500170000002000180001708200240003524500950005925000130015426000550016730000460022250000510026850503030031965000140062265000180063665000270065420260707103026.0  a9781984680730  aRef 642.4 T41t 2023  a3G handy guide: bbanquet service procedures / cauthored and edited by 3G E-Learning LLC.  a2nd ed.   aNew York, NY : b3G E-Learning LLC, USA , cc2023.  avii, 306 pages : bcol. illus. ; e24 cm.  aIncludes bibliographical references and index.  aChapter 1. Banquet service: an overview. -- 
Chapter 2. Banquet hall marketing. -- 
Chapter 3. Catering operation. -- 
Chapter 4. Food and beverage services. -- 
Chapter 5. Welcome guests and take food and beverage orders. -- 
Chapter 6. Sanitation and appearance. -- 
Chapter 7. Gueridon service.   aBanquets.  aFood service.  aCaterers and catering.