Fundamentals in food service operations / (Record no. 5051)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01758nam a2200217Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NUBLRC |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241210s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-621-04-3439-2 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 945 .Y36 2022 c.2 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Yao, Claire Ann M |
| 245 #0 - TITLE STATEMENT | |
| Title | Fundamentals in food service operations / |
| Statement of responsibility, etc. | Claire Ann M. Yao |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila : |
| Name of publisher, distributor, etc. | Rex Book Store, |
| Date of publication, distribution, etc. | c2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 222 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 430 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliography and index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customer's Meal Experience and Desired Attributes of Food and Bverage Service Personnel -- Lesson 4. Food and Beverage Service Areas and Equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preperation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence -- Lesson 11. Sales Control Systems in Food and Beverage Service Operations. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book institutes the basal knowledge and skills required in food service operations. This textbook is designed for Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for the diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the readers' attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | NU BALIWAG | NU BALIWAG | Filipiniana | Purchased - Rex Bookstore Book Store | 430.00 | FIL TX 945 .Y36 2022 c.2 | NUBUL000004498 | 12/12/2024 | 12/12/2024 | Filipiniana |
