Fundamentals of food service operation / (Record no. 5617)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01507nam a2200205Ia 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 | 978-971-9655-04-6 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 943 .D45 2022 c.1 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dela Cruz, Rea Dv. |
| 245 #0 - TITLE STATEMENT | |
| Title | Fundamentals of food service operation / |
| Statement of responsibility, etc. | Rea Dv. Dela Cruz |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila : |
| Name of publisher, distributor, etc. | Mindshapers co., inc. |
| Date of publication, distribution, etc. | c2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 144 pages : |
| Dimensions | 26cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 550 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Include bibliography. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. explain briefly how food service industry is developed, giving history of the first practitioners of quality food production --- Chapter 2. deals with the fundamentals of management and food service management -- Chapter 3. deals with food service sanitation, safety and personal hygiene which are also very significant in the successful operation of the food service -- deals in the design facility and planning procedure, it emphasize the need for in-depth planning as a requirement to establish a foodservice business -- Chapter 5. shows the step-by-step procedure in menu planning -- Chapter 6. introduction the student to purchasing, receiving, storing food supplies as major good service activities -- Chapter 7. gives comprehensive discussion of food selection, preparation and cooking of some selected foods- eggs, fruits, vegetables ,meat, fish and shellfish -- Chapter 8. gives a brief introduction to styles of service. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE MANAGEMENT |
| 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 - Books Atbp. | 550.00 | FIL TX 943 .D45 2022 c.1 | NUBUL000005131 | 12/12/2024 | 12/12/2024 | Filipiniana |
