TY  - BOOK
AU  - Baliste, Bryan
TI  - Fundamentals in food service operations
SN  - 987-621-8179-26-4
AV  - FIL TX 945 .B35 2021 c.3 
PY  - 2022///
CY  - Manila
PB  - Edric Publishing House
KW  - FOOD SERVICE MANAGEMENT
N1  - 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)
N2  - The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry
ER  -