| 000 | 00903nam a22001937a 4500 | ||
|---|---|---|---|
| 005 | 20260707103026.0 | ||
| 020 | _a9781984680730 | ||
| 082 | _aRef 642.4 T41t 2023 | ||
| 245 |
_a3G handy guide: _bbanquet service procedures / _cauthored and edited by 3G E-Learning LLC. |
||
| 250 | _a2nd ed. | ||
| 260 |
_aNew York, NY : _b3G E-Learning LLC, USA , _cc2023. |
||
| 300 |
_avii, 306 pages : _bcol. illus. ; _e24 cm. |
||
| 500 | _aIncludes bibliographical references and index. | ||
| 505 | _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. | ||
| 650 | _aBanquets. | ||
| 650 | _aFood service. | ||
| 650 | _aCaterers and catering. | ||
| 942 | _cBK | ||
| 999 |
_c5980 _d5980 |
||