Fundamentals in Food Service Operations Claire Ann M. Yao
Material type:
TextPublication details: Quezon City, Philippines Rex Bookstore 2022Edition: First EditionDescription: vi, 222 pages. tables, black and white pictures. 25.4 cmISBN: - 9786210434392
- 647.950681 Y18f
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Book
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College Library College Library | Filipiniana | FIL 647.950681 Y18f 2022 (Browse shelf(Opens below)) | 1-3 | Available | 72150 | ||
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Book
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College Library College Library | Filipiniana | FIL 647.950681 Y18f 2022 (Browse shelf(Opens below)) | 2-3 | Available | 72148 | ||
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Book
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College Library College Library | Filipiniana | FIL 647.950681 Y18f 2022 (Browse shelf(Opens below)) | 3-3 | Available | 72149 |
Includes Index.
Includes Bibliographical References
Preface-- 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 Service 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.
"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 the diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the readers' attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations..."
English
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