Food service management : (Record no. 87891)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02022nam a2200337Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 301941 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20211104080310.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130221n 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Description conventions | rda |
| 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. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Source | rdacarrier |
| 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. |
| Source of heading or term | sears |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Filipiniana |
No items available.
