Fundamentals in food service operations / Claire Ann M. Yao
Material type:
TextPublication details: Manila : Rex Book Store, c2022Edition: First EditionDescription: vi, 222 pages : black and white illustrations ; 25 cmISBN: 978-621-04-3439-2Subject(s): FOOD SERVICELOC classification: TX 943 Y36 2022| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 943 Y36 2022 (Browse shelf(Opens below)) | c.1 | Available | NUFAI000003660 | |
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 943 Y36 2022 (Browse shelf(Opens below)) | c.2 | Available | NUFAI000004051 | |
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Books
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | Filipiniana | FIL TX 943 Y36 2022 (Browse shelf(Opens below)) | c.3 | Available | NUFAI000004637 |
Browsing NU Fairview College LRC shelves, Shelving location: Filipiniana, Collection: School of Tourism and Hospitality Management Close shelf browser (Hides shelf browser)
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| FIL TX 943 V45 2022 Kitchen Essentials with Basic Food Preparation | FIL TX 943 Y36 2022 Fundamentals in food service operations / | FIL TX 943 Y36 2022 Fundamentals in food service operations / | FIL TX 943 Y36 2022 Fundamentals in food service operations / | FIL TX 943 Y48 2019 Risks management with HACCP | FIL TX 943 Y48 2019 Risks management with HACCP | FIL TX 943 Y48 2022 Risk management with HACCP as applied to safety, security and sanitation |
Includes bibliographic references and index.
Lesson 1 : Introduction to food and beverage service industry -- Lesson 2 : The food and beverage service organization -- Lesson 3 : Customers' meal experience and desired attributes of food and beverage service personnel -- Lesson 4 : Food and beverage areas and equipment -- Lesson 5 : The menu -- Lesson 6 : Table reservation -- Lesson 7 : Service preparation -- Lesson 8 : Food service methods -- Lesson 9 : Service techniques -- Lesson 10 : Service sequence -- Lesson 11 : Sales control systems in food and beverage service operations.
Fundamentals in Food Service Operations institutes the basal knowledge and skills required in food service operations. This textbook is designed for Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the reader's attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations. -- Back cover
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