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Commissary food service / Emmanuel S. Donray

By: Material type: TextTextPublication details: Manila : Edric Publishing House, c2024Description: 89 pages : 28cmISBN:
  • 978-621-478-062-4
Subject(s): LOC classification:
  • FIL TX 911.3 .D66 2024 c.1
Contents:
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.
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Holdings
Item type Current library Home library Shelving location Call number Status Date due Barcode
Filipiniana Filipiniana NU BALIWAG NU BALIWAG Filipiniana FIL TX 911.3 .D66 2024 c.1 (Browse shelf(Opens below)) Available NUBUL000005054

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.

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