TY  - BOOK
TI  - Banquet function and catering service procedures
SN  - 978-1-98462-322-5 (pbk.)
PY  - 2019///
CY  - New York: 
PB  - 3G E-Learning
KW  - Dining.
KW  - Catering
N1  - Includes bibliographies and index
ER  -