Banquet and catering procedures : (a student guide) / Ulysses C. Catchillar.
By: Catchillar, Ulysses C
Contributor(s): De Asis, Lucio D [co-author.] | Gapas, Reyman M [co-author.] | Gatchillar, Gerry C [coordinator.]
Copyright date: c2009Publisher: Mandaluyong City : Books Atbp. Publishing Corp. Description: viii, 111 pages : illustration ; 22 cmContent type: text Media type: unmediated Carrier type: volumeSubject(s): Banquet | Catering| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Sibalom | Sibalom Reserve | F 642.4 C362 2009 (Browse shelf) | Available | UAMAIN 28655 | |||
| Sibalom | Sibalom Filipiniana | F 642.4 C362 2009 (Browse shelf) | Available | UAMAIN 23477 | |||
| Sibalom | Sibalom Filipiniana | F 642.4 C362 2009 (Browse shelf) | Available | UAMAIN 13656 |
Total holds: 0
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| F 641.8 L9629g 2009 Garnishing made easy / | F 641.8 R457 2008 Introduction to culinary operations (The basics of professional cooking) / | F 641.819 L9639f 2012 The book of food art : fruit and vegetable carving / | F 642.4 C362 2009 Banquet and catering procedures : (a student guide) / | F 647.94 C278 2009 Learn and practice : hotel housekeeping / | F 647.94 G917i 2011 Introduction to hotel and restaurant management / | F 647.94 R6181 2012 Hotel rooms division management and control system / / |
Includes bibliography references.
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