Food service management : (Record no. 31472)
[ view plain ]
000 -LEADER | |
---|---|
fixed length control field | 01923nam a2200301Ia 4500 |
001 - CONTROL NUMBER | |
control field | 301941 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | 0000000000 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20210809101026.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 130221n 000 0 eng d |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | AEA-IRC |
Transcribing agency | AEA-IRC |
050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | TX 943 |
Item number | .P969b 2015 |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Punay, Maria Lutgarda Manuela B. |
9 (RLIN) | 18676 |
245 #0 - TITLE STATEMENT | |
Title | Food service management : |
Remainder of title | a practical guide for students and individuals preparing for a career in food and beverage management / |
Statement of responsibility, etc. | Maria Lutgarda Manuela B. Punay. |
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
Place of production, publication, distribution, manufacture | Manila : |
Name of producer, publisher, distributor, manufacturer | Rex Book Store, |
Date of production, publication, distribution, manufacture, or copyright notice | 2015 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | x, 109 pages |
Other physical details | illustrations |
Dimensions | 25 cm. |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc | Includes bibliographical references. |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (2) to provide a guide on how to do kitchen work properly and safely |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (3) to give direction on how to handle customer complains properly |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (4) to impart knowledge on dealing with customers in different situations |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (5) to disclose the secrets of a well-managed restaurant |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (6) to be familiar with the different types of menu, as well as planning, designing, and costing |
520 ## - SUMMARY, ETC. | |
Summary, etc. | (7) to pass on a few well-constructed recipes for restaurant operations |
520 ## - SUMMARY, ETC. | |
Summary, etc. | 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. |
520 ## - SUMMARY, ETC. | |
Summary, etc. | 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 |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Food service management. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Filipiniana |
No items available.