000 | 01066nam a22002537a 4500 | ||
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003 | OSt | ||
005 | 20220201211950.0 | ||
008 | 220201b ||||| |||| 00| 0 eng d | ||
020 | _a9786218179264 | ||
040 |
_bEnglish. _cCvSU-CCAT Campus Library. _erda. |
||
050 |
_aF TX 911.3.M27 _bB35 2022 |
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100 |
_aBaliste, Bryan D., author. _94413 |
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245 |
_aFundamentals in food service operations / _cBryan D. Baliste. |
||
260 |
_aManila : _bEdric Publishing House, _cc2022. |
||
300 |
_a105 pages : _billustrations ; _c25 cm. |
||
504 | _aIncludes bibliography. | ||
505 | _aChapter 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) | ||
526 | _aFor BSHRM. | ||
546 | _aIn English text. | ||
650 |
_aFood service management. _928 |
||
650 |
_aRestaurant management. _957 |
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942 |
_2lcc _cBK _hTX 911.3.M27 B35 2022 _kF |
||
999 |
_c1455 _d1455 |