TY  - BOOK
AU  - Donray, Emmanuel
TI  - Commissary food service
SN  - 978-621-478-062-4
AV  - FIL TX 911.3 .D66 2024 c.1 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
KW  - FOOD SERVICES ESTABLISHMENTS
N1  - Include references; 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
ER  -