000			02346nam a22003017a 4500
999			_c125004 _d125004
003			phtghnu
005			20240201151900.0
007			ta
008			220315b2022 ph ||||| |||| 00| 0 eng d
020			_a9786218179844 _q(paperback)
040			_beng _cHNU _erda
082			_223 _3Fil _a642.4068 R71 _b2022
100			_aRosalda, Francis Alvin E.
245			_aBanquet and catering management / _cFrancis Alvin E. Rosalda, Angelie Marie L. Vizconde.
264			_aManila, Philippines : _bEDRIC Publishing House, _c©2022.
300			_a92 pages : _billustrations ; _c25 cm.
504			_aIncludes bibliographical references.
505			_aChapter 1 Historical Banqueting Chapter 2 Developing a Catering Business Chapter 3 Styles of Catering Operations Chapter 4 Catering Sales and Marketing Chapter 5 Catering Menu Program Chapter 6 Controls in Operation Chapter 7 Catering Menu, Pricing and Controls Chapter 8 Catering Menu Design Chapter 9 Catering Beverage Management Chapter 10 Quality-Service and Standards Training Chapter 11 Managing Catering Equipment
520			_aIn the food and beverage sector, catering service is one of the most active businesses groups. Catering, as defined by the industry, is the pre-arranged delivery of food and beverages, as opposed to restaurants, where food and beverages are often delivered on demand. This book will discuss the tools needed in operating a catering business from history of banquet, business conceptualization, menu development, market analysis, competition analysis, managing beverage programs, creating packages for the target market, application of technology to the catering business, staff training, and establishing a standard of service quality. This book includes video links and activities to further the knowledge of those who are in and wanted to be in the banquet of catering business.
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aIn English
650			_vBanquets _xManagement.
650			_aCaterers and catering.
650			_aFood service _vManagement.
700			_aVizconde, Angelie Marie L.
942			_2ddc _cBK _h600-699