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Banquet and catering procedures
Material type:
TextPublication details: Quezon City Books Atbp. 2025Edition: 2nd edDescription: vi, 163p. ; 24 cmISBN: - 978-621-409-350-2
- HRM 647.95 B22
| Item type | Current library | Collection | Call number | URL | Copy number | Status | Date due | Barcode | |
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Higher Education Department Library Hotel Restaurant Management Section | Non-fiction | HRM 647.95 B22 (Browse shelf(Opens below)) | Link to resource | 1 | Available | 29221 | ||
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Books
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Higher Education Department Library Hotel Restaurant Management Section | Non-fiction | HRM 647.95 B22 (Browse shelf(Opens below)) | Link to resource | 2 | Available | 29222 |
Browsing Higher Education Department Library shelves, Shelving location: Hotel Restaurant Management Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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| HRM 647.95 B16c Catering management | HRM 647.95 B16f Fundamentals in food service operations | HRM 647.95 B22 Banquet and catering procedures | HRM 647.95 B22 Banquet and catering procedures | HRM 647.95 C81c 2015 A Concise guide in food & beverage service procedures / | HRM 647.95 C81c 2015 c2 A Concise guide in food & beverage service procedures / | HRM 647.95 D37f Fundamentals of food service operations |
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