000			01209cam a2200229 a 4500
001			vtls001948360
003			MY-SjTCS
005			20200226121358.0
008			110218s2001 nyu 001 0 eng
020			_a0471389080 (hbk.)
020			_a9780471389088 (hbk.)
039		9	_a201809071440 _bVLOAD _c201102181357 _dVLOAD _c201010221604 _dpushpa _c201008041704 _dmalathy _y200407271918 _zVLOAD
082	0	4	_a642.4 _bSHO
100	1		_aShock, Patti J. _911695
245	1	0	_aOn-premise catering: _bHotels, convention & conference centers, and clubs / _cby Patti J. Shock and John M. Stefanelli.
250			_aNew York : _bJohn Wiley, _cc2001.
300			_ax, 438 p. ; _c25 cm.
505	0		_a1. Overview of on-premise catering - 2. Markets and marketing - 3. Theme parties, weddings, outdoor parties, and other special events - 4. Meal functions - 5. Beverage functions - 6. Function room selection and setup - 7. Production and service planning - 8. Intermediaries and suppliers - 9. Staffing - 10. Financial controls and reports - 11. Working with other departments.
650		0	_aCaterers and catering _vHandbooks, manuals, etc.
700	1		_aStefanelli, John M. _911696
920			_aSHT : 621164, 641686, 148736
999			_c181850 _d181850