Fundamentals in food service operations / Bryan G. Baliste
Material type:
TextPublication details: Manila : Edric Publishing House, c2021Description: 105 pages ; 26 cmSubject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 943 .B35 2021 
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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 |
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| FIL TX 928 .S26 2014 Hotelier's guide to housekeping : learning made clean and simple / | FIL TX 928 .S53 [c?] Housekeeping made easy : a must read to learn the ropes of smart housekeeping | 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 / |
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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