Fundamentals of food service operations / Rea Dv. Dela Cruz
Material type:
TextPublication details: Manila, Philippines : Mindshapers Co. Inc., c2022Description: x, 144 pages ; 26 cmISBN: - 9789719655046
- TX 943 .D45 2022
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National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 943 .D45 2022 (Browse shelf(Opens below)) | c.1 | Available | NULIB000019239 |
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| FIL TX 943 .C37 2014 c.3 Fundamentals of food service management / | FIL TX 943 .C67 2015 A concise guide in food and beverage service procedure / | FIL TX 943 .C67 2020 Kitchen essentials and basic food preparation / | FIL TX 943 .D45 2022 Fundamentals of food service operations / | FIL TX 943 .E58 2022 c.1 Quantity food production : a guide for commercial cooking NCIII / | FIL TX 943 .E58 2022 c.2 Quantity food production : a guide for commercial cooking NCIII / | FIL TX 943 .F66 2004 Food service and catering management : a practical guide |
Includes bibliographical references.
Chapter 1. The food service industry -- Chapter 2. The Food service management -- Chapter 3. Food Hygiene, safety and sanitation -- Chapter 4. Designing the food service facility -- Chapter 5. The Menu -- Chapter 6. Preparation and cooking of foods -- Chapter 7. Purchasing, Receiving, Storing of Food Supplies -- Chapter 8. Table Setting and Table service.
The inclusion of fundamentals of Food service operations in curriculum is one step towards making the food service a safer place to obtain nutritious foods by making the students more aware of the what's, how's, where's, when's, and why's of food service operation.
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