Fundamentals in food service operations / Bryan D. Baliste

By: Material type: TextTextPublication details: Manila : Edric Publishing House, c2022Description: 105 pages : illustration ; 25cmISBN:
  • 987-621-8179-26-4
Subject(s): LOC classification:
  • FIL TX 945 .B35 2021 c.3
Contents:
Chapter 1. Basics of food service operation -- Chapter 2. Food and service personnel -- Chapter 3. Food and beverage equipment -- Chapter 4. The Menu: Food and Beverage -- Chapter 5. The Service sequence (Table Service)
Summary: The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry.
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Holdings
Item type Current library Home library Shelving location Call number Status Date due Barcode
Filipiniana Filipiniana NU BALIWAG NU BALIWAG Filipiniana FIL TX 945 .B35 2021 c.3 (Browse shelf(Opens below)) Available NUBUL000005014

Include bibliography

Chapter 1. Basics of food service operation -- Chapter 2. Food and service personnel -- Chapter 3. Food and beverage equipment -- Chapter 4. The Menu: Food and Beverage -- Chapter 5. The Service sequence (Table Service)

The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry.

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