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.
(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. 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
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.
(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. 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
Food service management.
TX 943 / .P969b 2015
