000			01507nam a2200205Ia 4500
003			NUBLRC
008			241210s9999 xx 000 0 und d
020			_a978-971-9655-04-6
040			_cNUBLRC
050			_aFIL TX 943 .D45 2022 c.1
100			_aDela Cruz, Rea Dv.
245		0	_aFundamentals of food service operation / _cRea Dv. Dela Cruz
260			_aManila : _bMindshapers co., inc. _cc2022
300			_ax, 144 pages : _c26cm.
365			_b550
504			_aInclude bibliography.
505			_aChapter 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.
650			_aFOOD SERVICE MANAGEMENT
942			_2lcc _cBK
999			_c5617 _d5617