000			01393nam a2200253Ia 4500
003			NULRC
005			20250520102913.0
008			250520s9999 xx 000 0 und d
020			_a9789719905882
040			_cNULRC
050			_aTX 943 .C37 2014
100			_aCariño, Celia E. _eauthor
245		0	_aFundamentals of food service management / _cCelia E. Carino and Rea Dv. Dela Cruz
250			_aREVISED EDITION
260			_aManila, Philippines : _bMindshapers Co. Inc., _cc2014
300			_ax, 150 pages ; _c25 cm.
365			_bPHP375
504			_aIncludes bibliographical references.
505			_aChapter1. The food service industry -- Chapter2. The food service management -- Chapter3. Food hygiene, safety and sanitation -- Chapter4. Designing the food service facility -- Chapter5. The menu -- Chapter6. Preparation and cooking of foods -- Chapter7. Purchasing, receiving, storing of food supplies -- Chapter8. Table setting and table service -- Glossary -- Bibliography -- Webliography.
520			_aFoodservice is becoming a way of a family entertainment and a source of family income for those who are engaged in food service operation. The growing number of people patronizing restaurant, cafeterias and fast food center depends largely on these for their food intake.
650			_aFOOD SERVICE
700			_aDela Cruz, Rea Dv. _eco-author
942			_2lcc _cBK
999			_c18352 _d18352