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 |
|---|---|---|---|---|---|---|---|
Books
|
NU Fairview College LRC | NU Fairview College LRC | Filipiniana | FIL TX 943 B35 2019 (Browse shelf(Opens below)) | Available | NUFAI000003128 |
Browsing NU Fairview College LRC shelves, Shelving location: Filipiniana Close shelf browser (Hides shelf browser)
| No cover image available | No cover image available | No cover image available |
|
No cover image available |
|
|
||
| FIL TX 928 C37 2018 Learn & practice hotel housekeeping | FIL TX 942 D43 2010 Food and beverage service fundamentals | FIL TX 942 R65 2018 Food & beverage service customer relations | FIL TX 943 B35 2019 Fundamentals in food service operations / | FIL TX 943 B67 2018 Food production management | FIL TX 943 C67 2020 Kitchen essentials and basic food preparation | FIL TX 943 C67 2020 Kitchen essentials and basic food preparation |
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 .
.
There are no comments on this title.