Fundamentals in food service operations / Grayfield T. Bajao and Rafael M. Bachanicha
Material type:
TextPublication details: Quezon City, Philippines : Wiseman's Books Trading, Inc., c2019Description: v, 296 pages ; 25 cmISBN: - 9786214180769
- TX 943 .B35 2019
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National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 943 .B35 2019 (Browse shelf(Opens below)) | c.1 | Available | NULIB000018271 |
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| FIL TX 928 .R65 2003 c.2 Housekeeping management / | FIL TX 928 .S26 2014 Hotelier's guide to housekeping : learning made clean and simple / | FIL TX 928 .S53 [c?] Housekeeping made easy : a must read to learn the ropes of smart housekeeping | FIL TX 943 .B35 2019 Fundamentals in food service operations / | FIL TX 943 .B35 2021 Fundamentals in food service operations / | FIL TX 943 .B67 2018 Food production management / | FIL TX 943 .C37 2014 c.1 Fundamentals of food service management / |
Includes bibliographical references.
How to use the competency-based learning materials -- Parts of a competency-based learning material -- Summary of the performance criteria for 5th core competency -- Summary of the performance criteria for 6th core competency.
This CBLM contains training materials and activities related to the said competency in order for the trainee to master the skills needed.
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