Baliste, Bryan G. <br/><br/>
Fundamentals in food service operations / 
Bryan G. Baliste 
 - Manila, Philippines :  Edric Publishing House,  c2021 
 - 105 pages ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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)  
<br/><br/> The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. 
<br/><br/><label>ISBN: </label>9786218179264 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 943 .B35 2021