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Fundamentals in food service operations / Claire Ann M. Yao

By: Material type: TextTextPublication details: Manila, Philippines : Rex Book Store, c2022Edition: 2022 EditionDescription: vi, 222 pages : illustrations ; 25 cmISBN:
  • 9786210434392
Subject(s): LOC classification:
  • TX 945 .Y36 2022
Contents:
Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customers' Meal Experience and Desired Attributes of Food and beverage service personnel -- Lesson 4. Food and beverage service areas and equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preparation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence -- Lesson 11. Sales Control systems in Food and beverage service operations.
Summary: This book institutes the basal knowledge and skills required in food service operations.
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 945 .Y36 2022 (Browse shelf(Opens below)) c.1 Available NULIB000019320

Includes bibliographical references.

Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customers' Meal Experience and Desired Attributes of Food and beverage service personnel -- Lesson 4. Food and beverage service areas and equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preparation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence -- Lesson 11. Sales Control systems in Food and beverage service operations.

This book institutes the basal knowledge and skills required in food service operations.

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