Fundamentals in food service operations / Bryan G. Baliste
Material type:
TextPublication details: Manila, Philippines : Edric Publishing House, c2021Description: 105 pages ; 26 cmISBN: - 9786218179264
- TX 943 .B35 2021
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
|
Books
|
National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 943 .B35 2021 (Browse shelf(Opens below)) | c.1 | Available | NULIB000018302 |
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 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 / | FIL TX 943 .C37 2014 c.2 Fundamentals of food service management / |
Includes bibliographical references.
CHAPTER 1. Basics of food service operation -- 2. Food and service personnel -- 3. Food and beverage equipment -- 4. The Menu: Food and Beverage -- 5. The Service sequence (Table Service)
The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry.
There are no comments on this title.