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What is Banquet Functions & Catering Procedures about?

This document provides information on banquet functions and catering services procedures for a hospitality management course. It includes 4 topics: 1) Apply catering control principles and procedures, 2) Minimize wastage, 3) Identify markets, and 4) Create meals for specific markets. Topic 1 discusses identifying catering products, using requisition/portion control, standard recipes, ordering/stock rotation practices, and storage conditions. It defines catering control, portion control, and other key terms.

Author

Khan Mohammad Mahmud Hasan

Language

EN