Baliste, Bryan <br/><br/>
Fundamentals in food service operations / 
Bryan D. Baliste 
 - Manila :  Edric Publishing House,  c2022 
 - 105 pages :  illustration ;  25cm. 
<br/><br/>Include bibliography 
<br/><br/>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) 
<br/><br/> The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. 
<br/><br/><label>ISBN: </label>987-621-8179-26-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>FIL TX 945 .B35 2021 c.3