TY  - BOOK
AU  - Dela Cruz, Rea Dv.
TI  - Fundamentals of food service operation
SN  - 978-971-9655-04-6
AV  - FIL TX 943 .D45 2022 c.1 
PY  - 2022///
CY  - Manila
PB  - Mindshapers co., inc.
KW  - FOOD SERVICE MANAGEMENT
N1  - Include bibliography; Chapter 1. explain briefly how food service industry is developed, giving history of the first practitioners of quality food production --- Chapter 2. deals with the fundamentals of management and food service management -- Chapter 3. deals with food service sanitation, safety and personal hygiene which are also very significant in the successful operation of the food service -- deals in the design facility and planning procedure, it emphasize the need for in-depth planning as a requirement to establish a foodservice business -- Chapter 5. shows the step-by-step procedure in menu planning -- Chapter 6. introduction the student to purchasing, receiving, storing food supplies as major good service activities -- Chapter 7. gives comprehensive discussion of food selection, preparation and cooking of some selected foods- eggs, fruits, vegetables ,meat, fish and shellfish -- Chapter 8. gives a brief introduction to styles of service
ER  -