Fundamentals in food service operations / Dr. Grayfield T. bajao and Mr. rafael M. Bachanicha
Material type:
TextPublication details: Quezon City : Wiseman's Books Trading, c2019Description: 296 pages : illustrations ; 25 cmISBN: 978-621-418-076-9LOC classification: TX 943 B35 2019| Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode |
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Books
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NU Fairview College LRC | NU Fairview College LRC | Filipiniana | FIL TX 943 B35 2019 (Browse shelf(Opens below)) | Available | NUFAI000003128 |
Includes References.
Chapter 1 : Take table reservation.-- Chapter 2 : Prepare service stations and equipment.-- Chapter 3 : Prepare napkins.-- Chapter 4 : Table set-up.-- Chapter 5 : Table service.-- Chapter 6 : Set-up the tables in the dining area.-- Chapter 7 : Set the mood / ambience of the dining area. -- Chapter 8 : Welcome and greet guest. -- Chapter 9 : Seat the guest . -- Chapter 10 : Take food and beverage orders .-- Chapter 11 : Liaise between kitchen and service areas.-- Chapter 12 : Promote food and beverage products, -- Chapter 13 : Provide food and beverage services to guests.-- Chapter 14 : provide room service .-- Chapter 15 : Receive and handle guest concerns .
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