| 000 | 01084nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NUBLRC | ||
| 008 | 241210s9999 xx 000 0 und d | ||
| 020 | _a978-621-478-062-4 | ||
| 040 | _cNUBLRC | ||
| 050 | _aFIL TX 911.3 .D66 2024 c.1 | ||
| 100 | _aDonray, Emmanuel | ||
| 245 | 0 |
_aCommissary food service / _cEmmanuel S. Donray |
|
| 260 |
_aManila : _bEdric Publishing House, _cc2024 |
||
| 300 |
_a89 pages : _c28cm. |
||
| 365 | _b485 | ||
| 504 | _aInclude references. | ||
| 505 | _aChapter 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. | ||
| 650 | _aFOOD SERVICES ESTABLISHMENTS | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c5542 _d5542 |
||