Fundamentals in food service operations / Bryan D. Baliste.
Material type: 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 2022Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | 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 |
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F TX 911.3.M27 A74 2022 Rooms division cost control / | F TX 911.3.M27 B35 2022 Fundamentals in food service operations / | F TX 911.3.M27 B35 2022 Fundamentals in food service operations / | F TX 911.3.M27 B35 2022 Fundamentals in food service operations / | F TX 911.3.M27 B35f 2021 Fundamentals in lodging operations / | F TX 911.3.M27 B35f 2021 Fundamentals in lodging operations / | F TX 911.3.M27 B35f 2021 Fundamentals in lodging operations / |
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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