Fundamentals in food service operations /
Bryan D. Baliste.
- Manila : Edric Publishing House, c2022.
- 105 pages : illustrations ; 25 cm.
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)