Food service and bartending / Amelia Samson Roldan and Benito Tangonan- Edica
Material type:
TextPublication details: Manila, Philippines: AR Skills Development & Management Services, c2003Description: 177 pages: illustrations; 25 cmISBN: 971921371XSubject(s): FOOD SERVICE | BARTENDING SERVICELOC classification: TX 943 .R65 2003
Books
| 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 .R65 2003 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002043 |
Browsing National University - Manila shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| FIL TX 943 .P86 2015 c.1 Food service management : A practical guide for students and individuals preparing for a career in food and beverage management / | FIL TX 943 .P86 2015 c.2 Food service management : A practical guide for students and individuals preparing for a career in food and beverage management / | FIL TX 943 .P86 2015 c.3 Food service management : A practical guide for students and individuals preparing for a career in food and beverage management / | FIL TX 943 .R65 2003 Food service and bartending / | FIL TX 945 .Y36 2022 Fundamentals in food service operations / | FIL TX 951 .D58 2007 Principles of bar service operations / | FIL TX 951 .T75 2019 Beverage knowledge: an introduction to bar operations / |
Includes bibliographical references and index.
Chapter1. Organization of the F & B Department -- Chapter2. Service Equipment and Supplies -- Chapter3. Table Set-up -- Chapter4. Table Services -- Chapter5. Bar Service and Bartending -- Chapter6. Banquet and Catering Services -- Chapter7. room Service -- Chapter8. Customer Relations and Menu Merchandising .
This book is designed to help food service establishments attain the highest standard of quality service and maximum efficiency through the application of food service policies, procedures and standards that are described in the boook.
There are no comments on this title.