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banquet function and catering service procedures/

banquet function and catering service procedures/ Edited by Aleksandar, Mratinkovie et al. - 2nd ed. - New York: USA: 3G E-Learning [c2019] - xiv, 316 pages, 26 cm. coloured illustrations

ISBN: 9781984623225 (pbk)

Subjects--Topical Terms:
Food service management
Food service

Dewey Class. No.: 647 / MRA-B

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