| 000 | 01177nam a22002777a 4500 | ||
|---|---|---|---|
| 003 | NUBALIWAG | ||
| 005 | 20250402180840.0 | ||
| 008 | 250402b ph ||||| |||| 00| 0 eng d | ||
| 020 | _a9781984680273 | ||
| 040 | _cNUBLRC | ||
| 050 | _aTX 911.3 .V57 2023 c.1 | ||
| 245 | _aA reference to restaurant management and operations. | ||
| 250 | _a2nd Edition. | ||
| 260 |
_aNew York City : _b3G E-Learning, _cc2023. |
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| 300 |
_avii, 285 pages : _bcolor illustration ; _c24cm. |
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| 365 | _bPHP 3,998.00 | ||
| 504 | _aIncludes references and index. | ||
| 505 | _aChapter 1. The server.--Chapter 2. Types of service and table settings.--Chapter 3. Before the guests arrive.--Chapter 4. Initiating the service.--Chapter 5. Service the meal.--Chapter 6. Safety and sanitation in restaurant.--Chapter 7. Handling services using technology.--Chapter 8. Restaurant management: ethics and effective communication. | ||
| 650 |
_aRESTAURANT _xMANAGEMENT. |
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| 650 | _aHOTEL MANAGEMENT. | ||
| 650 | _aOPERATION MANAGEMENT. | ||
| 650 | _aFUNDAMENTALS IN LODGING. | ||
| 650 | _aPROFESSIONAL ELECTIVE 6. | ||
| 650 | _aACCOMODATION OPERATION MANAGEMENT. | ||
| 942 |
_2lcc _cREF _n0 |
||
| 999 |
_c7244 _d7244 |
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