Food service management : a practical guide for students and individuals preparing for a career in food and beverage management /
Punay, Maria Lutgarda Manuela B.
Food service management : a practical guide for students and individuals preparing for a career in food and beverage management / Maria Lutgarda Manuela B. Punay. - x, 109 pages illustrations 25 cm.
Includes bibliographical references.
The aim of this book is to give the reader a background on kitchen work and dining services and to familiarize him with the fundamentals of management and marketing. As such, its objectives are: (1) to familiarize the reader with the common culinary terms used in the restaurant business; (2) to provide a guide on how to do kitchen work properly and safely; (3) to give direction on how to handle customer complains properly; (4) to impart knowledge on dealing with customers in different situations; (5) to disclose the secrets of a well-managed restaurant; (6) to be familiar with the different types of menu, as well as planning, designing, and costing; (7) to pass on a few well-constructed recipes for restaurant operations; and (8) to present the details of the production cycle of a restaurant operation. This book mirrors my life in the food and beverage industry. It includes theoretical lessons from references and practical learning I have earned for more than half of my life. --From the Preface of the book.
Food service management.
TX 943 / .P969b 2015
Food service management : a practical guide for students and individuals preparing for a career in food and beverage management / Maria Lutgarda Manuela B. Punay. - x, 109 pages illustrations 25 cm.
Includes bibliographical references.
The aim of this book is to give the reader a background on kitchen work and dining services and to familiarize him with the fundamentals of management and marketing. As such, its objectives are: (1) to familiarize the reader with the common culinary terms used in the restaurant business; (2) to provide a guide on how to do kitchen work properly and safely; (3) to give direction on how to handle customer complains properly; (4) to impart knowledge on dealing with customers in different situations; (5) to disclose the secrets of a well-managed restaurant; (6) to be familiar with the different types of menu, as well as planning, designing, and costing; (7) to pass on a few well-constructed recipes for restaurant operations; and (8) to present the details of the production cycle of a restaurant operation. This book mirrors my life in the food and beverage industry. It includes theoretical lessons from references and practical learning I have earned for more than half of my life. --From the Preface of the book.
Food service management.
TX 943 / .P969b 2015
