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Fundamentals of food service management / Celia E. Carino and Rea Dv. Dela Cruz

By: Contributor(s): Material type: TextTextPublication details: Manila, Philippines : Mindshapers Co. Inc., c2014Edition: REVISED EDITIONDescription: x, 150 pages ; 25 cmISBN:
  • 9789719905882
Subject(s): LOC classification:
  • TX 943 .C37 2014
Contents:
Chapter1. The food service industry -- Chapter2. The food service management -- Chapter3. Food hygiene, safety and sanitation -- Chapter4. Designing the food service facility -- Chapter5. The menu -- Chapter6. Preparation and cooking of foods -- Chapter7. Purchasing, receiving, storing of food supplies -- Chapter8. Table setting and table service -- Glossary -- Bibliography -- Webliography.
Summary: Foodservice is becoming a way of a family entertainment and a source of family income for those who are engaged in food service operation. The growing number of people patronizing restaurant, cafeterias and fast food center depends largely on these for their food intake.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 943 .C37 2014 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000017338

Includes bibliographical references.

Chapter1. The food service industry -- Chapter2. The food service management -- Chapter3. Food hygiene, safety and sanitation -- Chapter4. Designing the food service facility -- Chapter5. The menu -- Chapter6. Preparation and cooking of foods -- Chapter7. Purchasing, receiving, storing of food supplies -- Chapter8. Table setting and table service -- Glossary -- Bibliography -- Webliography.

Foodservice is becoming a way of a family entertainment and a source of family income for those who are engaged in food service operation. The growing number of people patronizing restaurant, cafeterias and fast food center depends largely on these for their food intake.

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