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Fundamentals of food service operations / Rea Dv. Dela Cruz

By: Dela Cruz, Rea Dv [author]Material type: Text

TextPublication details: Manila : Mindshapers Co., Inc., c2022Description: x, 144 pages ; 26 cmISBN: 9789719655046Subject(s): FOOD SERVICE MANAGEMENTLOC classification: TX 943 .D45 2022

Contents:

Chapter 1. The food service industry -- Chapter 2. The Food service management -- Chapter 3. Food Hygiene, safety and sanitation -- Chapter 4. Designing the food service facility -- Chapter 5. The Menu -- Chapter 6. Preparation and cooking of foods -- Chapter 7. Purchasing, Receiving, Storing of Food Supplies -- Chapter 8. Table Setting and Table service.

Summary: The inclusion of fundamentals of Food service operations in curriculum is one step towards making the food service a safer place to obtain nutritious foods by making the students more aware of the what's, how's, where's, when's, and why's of food service operation.

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	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TX 943 .D45 2022 (Browse shelf (Opens below))	c.1	Available		NULIB000019239

Includes bibliographical references.

The inclusion of fundamentals of Food service operations in curriculum is one step towards making the food service a safer place to obtain nutritious foods by making the students more aware of the what's, how's, where's, when's, and why's of food service operation.

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