TY  - BOOK
AU  - Bajao, Grayfield T.
AU  - Mr. Rafael M. Bachanicha 
TI  - Fundamentals in food service operations
SN  - 978-621-418-076-9
AV  - TX 943 B35 2019 
PY  - 2019///
CY  - Quezon City : 
PB  - Wiseman's Books Trading
N1  - 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
ER  -