| 000 | 00966nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520103001.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9786218179264 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 943 .B35 2021 | ||
| 100 |
_aBaliste, Bryan G. _eauthor |
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| 245 | 0 |
_aFundamentals in food service operations / _cBryan G. Baliste |
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| 260 |
_aManila, Philippines : _bEdric Publishing House, _cc2021 |
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| 300 |
_a105 pages ; _c26 cm. |
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| 365 | _bPHP480 | ||
| 504 | _aIncludes bibliographical references. | ||
| 505 | _aCHAPTER 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) | ||
| 520 | _aThe book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. | ||
| 650 | _aFOOD SERVICE MANAGEMENT | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c20543 _d20543 |
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