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Fundamentals in food service operations / Bryan D. Baliste.

By: Baliste, Bryan D., author Material type: Text

TextPublisher: Manila : Edric Publishing House, c2022Description: 105 pages : illustrations ; 25 cmISBN: 9786218179264Subject(s): Food service management | Restaurant managementLOC classification: F TX 911.3.M27 | B35 2022

Contents:

Chapter 1 : Basic food service operation Chapter 2 : Food and service personnel Chapter 3 : Food and beverage equipment Chapter 4 : The menu : food and beverage Chapter 5 : The service sequence (table service)

List(s) this item appears in: Newly Acquired Books (Purchased) November 24, 2021

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Item type	Current location	Collection	Shelving location	Call number	Copy number	Status	Barcode
Book	Cavite State University - CCAT Campus	Book	F	F TX 911.3.M27 B35 2022 (Browse shelf)	c.1	Available	R0012698
Book	Cavite State University - CCAT Campus	Book	F	F TX 911.3.M27 B35 2022 (Browse shelf)	c.2	Available	R0012699
Book	Cavite State University - CCAT Campus	Book	F	F TX 911.3.M27 B35 2022 (Browse shelf)	c.3	Available	R0012700

Includes bibliography.

Chapter 1 : Basic food service operation
Chapter 2 : Food and service personnel
Chapter 3 : Food and beverage equipment
Chapter 4 : The menu : food and beverage
Chapter 5 : The service sequence (table service)

For BSHRM.

In English text.

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