Fundamentals of food service operation / Rea Dv. Dela Cruz

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.