Fundamentals in food service operations / Bryan G. Baliste

By: Baliste, Bryan G [author]Material type: TextTextPublication details: Manila : Edric Publishing House, c2021Description: 105 pages ; 26 cmSubject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 943 .B35 2021
Contents:
CHAPTER 1. Basics of food service operation -- 2. Food and service personnel -- 3. Food and beverage equipment -- 4. The Menu: Food and Beverage -- 5. The Service sequence (Table Service)
Summary: The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry.
Item type: Books
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Item type Current library Home library Collection Shelving location Call number Copy number Status Date due Barcode
Books Books National University - Manila
National University - Manila
Hospitality Management Filipiniana FIL TX 943 .B35 2021 (Browse shelf (Opens below)) c.1 Checked out 09/19/2024 NULIB000018302

Includes bibliographical references.

CHAPTER 1. Basics of food service operation -- 2. Food and service personnel -- 3. Food and beverage equipment -- 4. The Menu: Food and Beverage -- 5. The Service sequence (Table Service)

The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry.

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