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Fundamentals in food service operations / Bryan D. Baliste

By:

Baliste, Bryan

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2022Description: 105 pages : illustration ; 25cmISBN:

987-621-8179-26-4

Subject(s):

FOOD SERVICE MANAGEMENT

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	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TX 945 .B35 2021 c.3 (Browse shelf(Opens below))	Available		NUBUL000005014

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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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