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Catering for an event 6 6 - - - 1 videodisc (29 min) : sd., col. 4 3/4 in. - - - - - . - . - 0 . - . - 0 .







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Catering for an event or function needs planning and execution. This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning presentation, the kitchen, quantities, transporting food, and food storage and handling when outside. This also looks at the importance of good timing and flexibility, and explores some of the legal requirement involved.













DVD format.


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ISBN:

ISSN: 2 = =

Standard No.:

Publisher. No.:

Source:

LCCN:

Nat. Bib. No.: 2

Nat. Bib. Agency Control No.:

Subjects--Personal Names:
2 --0------

Subjects--Corporate Names:
6 --0-- 2 --------

Subjects--Meeting Names:

0 2 --

Subjects--Uniform Titles:
--20------

Subjects--Chronological Terms:


Subjects--Topical Terms:
Caterers and catering ----Management.----20--

Subjects--Geographic Terms:
--------20--

Index Terms--Genre/Form:
----2

LC Class. No.: TX921 .C283 2006 / 2

Dewey Class. No.: / 2

National Agricultural Library Call No.: /

National Library of Medicine Call No.: /

Gov. Doc. Class. No.: