Food and beverage service / Francis Alvin E. Rosalda Angelie Marie L. Vizconde
Material type:
TextPublication details: Manila : Edric Publishing House, c2021Description: 100 pages : illustration ; 26cmISBN: - 978-621-8179-79-9
- FIL TX 943 .R67 2021 c.2
Contents:
Chapter 1. Introduction to food and beverage industry -- Chapter 2, The waiter -- Chapter 3.. Restaurant -- Chapter 4. Restaurant and operating equipments -- Chapter 5. Preparation for service -- Chapter 6. The service sequence.
| Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Filipiniana | FIL TX 943 .R67 2021 c.2 (Browse shelf(Opens below)) | Available | NUBUL000005019 |
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| FIL TX 943 .D45 2022 c.1 Fundamentals of food service operation / | FIL TX 943 .E58 2022 c.1 Quantity food production : a guide for commercial cooking NC III / | FIL TX 943 .R67 2021 Food and beverage services | FIL TX 943 .R67 2021 c.2 Food and beverage service / | FIL TX 943 .V35 2024 c.1 Fundamentals of food science and technology / | FIL TX 945 .B35f 2021 Fundamentals in food service operations | FIL TX 945 .B35 2021 Fundamentals in food service operations / |
Include references.
Chapter 1. Introduction to food and beverage industry -- Chapter 2, The waiter -- Chapter 3.. Restaurant -- Chapter 4. Restaurant and operating equipments -- Chapter 5. Preparation for service -- Chapter 6. The service sequence.
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