Fundamentals of food service management / Celia E. Cariño and Rea Dv. Dela Cruz
Material type:
TextPublication details: Manila : Mindshapers, c2014Edition: REVISED EDITIONDescription: x, 150 pages ; 25 cmISBN: 9789719905882Subject(s): FOOD SERVICE | FOOD SERVICE MANAGEMENTLOC classification: TX 943 .C37 2014
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| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 943 .C37 2014 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000016111 | |
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 943 .C37 2014 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000017338 | |
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 943 .C37 2014 c.3 (Browse shelf (Opens below)) | c.3 | Available | NULIB000018291 |
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| FIL TX 943 .B35 2019 Fundamentals in food service operations / | FIL TX 943 .B35 2021 Fundamentals in food service operations / | FIL TX 943 .B67 2018 Food production management / | FIL TX 943 .C37 2014 c.1 Fundamentals of food service management / | FIL TX 943 .C37 2014 c.2 Fundamentals of food service management / | FIL TX 943 .C37 2014 c.3 Fundamentals of food service management / | FIL TX 943 .C67 2015 A concise guide in food and beverage service procedure / |
Includes bibliographical references.
Chapter1. The food service industry -- Chapter2. The food service management -- Chapter3. Food hygiene, safety and sanitation -- Chapter4. Designing the food service facility -- Chapter5. The menu -- Chapter6. Preparation and cooking of foods -- Chapter7. Purchasing, receiving, storing of food supplies -- Chapter8. Table setting and table service -- Glossary -- Bibliography -- Webliography.
Foodservice is becoming a way of a family entertainment and a source of family income for those who are engaged in food service operation. The growing number of people patronizing restaurant, cafeterias and fast food center depends largely on these for their food intake.
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