Food service and management / Jake C. Viana
Material type:
TextPublication details: Manila : Mindshapers, c2015Description: viii, 130 pages ; 26 cmISBN: 9789719905943Subject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 911.3.M27 .V53 2015
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 911.3.M27 .V53 2015 (Browse shelf (Opens below)) | c.1 | Available | NULIB000018290 |
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| FIL TX 911.3.M27 .M37 2022 Entrepreneurship in tourism and hospitality / | FIL TX 911.3.M27 .M46 2021 Ergonomics and facilities planning for the hospitality industry / | FIL TX 911.3.M27 .R65 2005 Operations control & financial management in the food service industry / | FIL TX 911.3.M27 .V53 2015 Food service and management / | FIL TX 911.3.M27 .Y37 2019 Fundamentals in lodging operations / | FIL TX 911.3.S3 .A54 2010 c.1 Laboratory manual in food safety and sanitation / | FIL TX 911.3.S3 .A54 2010 c.2 Laboratory manual in food safety and sanitation / |
Includes bibliographical references.
CHAPTER 1. Organizing and managing food service -- 2. Kitchen Layouts -- 3. Menu Planning -- 4. Principles and procedures in quantity food preparation -- 5. Dining room preparation and service procedure -- 6. Waiting at the table -- 7. Catering -- 8. Bartending -- Bibliography.
This module is written primarily for innovative teaching/training scheme to fit all levels of learning stages in the Philippine educational system because of recent, far reaching changes relevant in teaching Food Service management II both in publiv and private institutions.
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