TY  - BOOK
AU  - Baliste, Bryan G.
TI  - Fundamentals in food service operations
SN  - 9786218179264
AV  - TX 943 .B35 2021 
PY  - 2021///
CY  - Manila, Philippines
PB  - Edric Publishing House
KW  - FOOD SERVICE MANAGEMENT
N1  - 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)
N2  - The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry
ER  -