| Record ID | ia:banquetbusiness0003schm |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/banquetbusiness0003schm/banquetbusiness0003schm_marc.xml |
| Download MARC binary | https://www.archive.org/download/banquetbusiness0003schm/banquetbusiness0003schm_meta.mrc |
LEADER: 01620cam 2200373Ia 4500
001 ocm46326598
003 OCoLC
005 20220729060854.0
008 010226s2001 txua 001 0 eng d
040 $aTXR$beng$cTXR$dXDM$dSYB$dOCLCQ$dYDXCP$dOCLCG$dAU@$dOCLCF$dOCLCO$dOCLCQ$dOCLCA$dOCLCO
020 $a0966971256
020 $a9780966971255
035 $a(OCoLC)46326598
050 4 $aTX943$b.S35 2001
082 04 $a642.4$221
100 1 $aSchmidt, Arno,$d1931-
245 14 $aThe banquet business /$cArno Schmidt.
250 $a3rd ed.
260 $aWeimar, Tex. :$bChips Books,$c©2001.
300 $axiii, 381 pages :$billustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes indexes.
505 00 $tIntroduction to the banquet business --$tStaffing --$tMarketing --$tManaging profitability --$tLogistics --$tChoosing the right menu --$tBeverage sales and service --$tService --$tChef and the steward: two vital roles --$tBasic rules of menu construction --$tWriting menus in English --$tWriting menus in French and other languages --$tOff-premise catering --$tHow to organize gourmet dinners --$tKitchen equipment and layout --$tBanquet and meeting room requirements.
650 0 $aCaterers and catering.
650 6 $aTraiteurs.
650 7 $aCaterers and catering.$2fast$0(OCoLC)fst00849018
938 $aYBP Library Services$bYANK$n1716615
029 1 $aAU@$b000022455050
029 1 $aNZ1$b12410487
029 1 $aYDXCP$b1716615
994 $aZ0$bIME
948 $hNO HOLDINGS IN IME - 67 OTHER HOLDINGS