PPT-Historical Banqueting

CM226 Catering and Event Management Chapter 1 pages 128 CHAPTER OBJECTIVES Explain the development of the banquet menu Explain the transformation of the menu to

menu banqueting american century banqueting menu century american cuisine part jefferson period french renaissance ages european middle food served

Presentation Embed Code

<iframe width="560" height="315" src="https://www.docslides.com/embed/221361" frameborder="0" allowfullscreen></iframe>

Download Presentation

Download Presentation The PPT/PDF document "Historical Banqueting" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.