| 000 | 00953nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | NUBLRC | ||
| 008 | 241210s9999 xx 000 0 und d | ||
| 020 | _a987-621-8179-26-4 | ||
| 040 | _cNUBLRC | ||
| 050 | _aFIL TX 945 .B35 2021 c.3 | ||
| 100 | _aBaliste, Bryan | ||
| 245 | 0 |
_aFundamentals in food service operations / _cBryan D. Baliste |
|
| 260 |
_aManila : _bEdric Publishing House, _cc2022 |
||
| 300 |
_a105 pages : _billustration ; _c25cm. |
||
| 365 | _b485 | ||
| 504 | _aInclude bibliography | ||
| 505 | _aChapter 1. Basics of food service operation -- Chapter 2. Food and service personnel -- Chapter 3. Food and beverage equipment -- Chapter 4. The Menu: Food and Beverage -- Chapter 5. The Service sequence (Table Service) | ||
| 520 | _aThe book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. | ||
| 650 | _aFOOD SERVICE MANAGEMENT | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c5502 _d5502 |
||