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Food service and management / Jake C. Viana

By: Material type: TextTextPublication details: Manila, Philippines : Mindshapers Co. Inc., c2015Description: viii, 130 pages ; 26 cmISBN:
  • 9789719905943
Subject(s): LOC classification:
  • TX 911.3.M27 .V53 2015
Contents:
CHAPTER 1. Organizing and managing food service -- 2. Kitchen Layouts -- 3. Menu Planning -- 4. Principles and procedures in quantity food preparation -- 5. Dining room preparation and service procedure -- 6. Waiting at the table -- 7. Catering -- 8. Bartending -- Bibliography.
Summary: This module is written primarily for innovative teaching/training scheme to fit all levels of learning stages in the Philippine educational system because of recent, far reaching changes relevant in teaching Food Service management II both in publiv and private institutions.
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 911.3.M27 .V53 2015 (Browse shelf(Opens below)) c.1 Available NULIB000018290

Includes bibliographical references.

CHAPTER 1. Organizing and managing food service -- 2. Kitchen Layouts -- 3. Menu Planning -- 4. Principles and procedures in quantity food preparation -- 5. Dining room preparation and service procedure -- 6. Waiting at the table -- 7. Catering -- 8. Bartending -- Bibliography.

This module is written primarily for innovative teaching/training scheme to fit all levels of learning stages in the Philippine educational system because of recent, far reaching changes relevant in teaching Food Service management II both in publiv and private institutions.

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