000			01184nam a2200229Ia 4500
003			NULRC
005			20250520103000.0
008			250520s9999 xx 000 0 und d
020			_a9789719905943
040			_cNULRC
050			_aTX 911.3.M27 .V53 2015
100			_aViana, Jake C. _eauthor
245		0	_aFood service and management / _cJake C. Viana
260			_aManila, Philippines : _bMindshapers Co. Inc., _cc2015
300			_aviii, 130 pages ; _c26 cm.
365			_bPHP350
504			_aIncludes bibliographical references.
505			_aCHAPTER 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.
520			_aThis 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.
650			_aFOOD SERVICE MANAGEMENT
942			_2lcc _cBK
999			_c20531 _d20531