TY  - BOOK
AU  - Dela Cruz, Rea Dv.
TI  - Fundamentals of food service operations
SN  - 9789719655046
AV  - TX 943 .D45 2022 
PY  - 2022///
CY  - Manila, Philippines
PB  - Mindshapers Co. Inc.
KW  - FOOD SERVICE MANAGEMENT
N1  - 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
N2  - 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
ER  -