A reference to restaurant management and operations.

Material type: Text

TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 285 pages : color illustration ; 24cmISBN:

9781984680273

Subject(s):

LOC classification:

TX 911.3 .V57 2023 c.1

Contents:

Chapter 1. The server.--Chapter 2. Types of service and table settings.--Chapter 3. Before the guests arrive.--Chapter 4. Initiating the service.--Chapter 5. Service the meal.--Chapter 6. Safety and sanitation in restaurant.--Chapter 7. Handling services using technology.--Chapter 8. Restaurant management: ethics and effective communication.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Reference	NU BALIWAG	NU BALIWAG	Hospitality Management	Reference	REF TX 911.3 .V57 2023 c.1 (Browse shelf(Opens below))	C.1	Available		NUBUL000005485

Includes references and index.

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