Donray, Emmanuel <br/><br/>
Commissary food service / 
Emmanuel S. Donray 
 - Manila :  Edric Publishing House,  c2024 
 - 89 pages :  28cm. 
<br/><br/>Include references. 
<br/><br/>Chapter 1. Introduction to commissary food service -- Chapter 2. Food production and standardization -- Chapter 3. Food safety and sanitayion a. Importance -- Chapter 4. Equipment and facility management -- Chapter 5. Inventory management and procurement -- Chapter 6. Logistics and distribution -- Chapter 7. Financial management and cost control -- Chapter 8. Human resource management -- Chapter 9. Marketing and promotion -- Chapter 10. Legal and regulatory considerations -- Chapter 11. Sustainablity and environmental impact. 
<br/><br/><label>ISBN: </label>978-621-478-062-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICES ESTABLISHMENTS
<br/><br/><label>LC Class. No.: </label>FIL TX 911.3 .D66 2024 c.1