Food service and management / Jake C. Viana.

Includes bibliographical references.

This module is written primarily for innovative teaching/training scheme to fit all levels of learning stages in the Philippine educational system because of recent, far reaching changes relevant in teaching Food Service Management II both in public and private institutions. This modules deals with the following: how to organize and manage food service, factors to consider in organizing a food service establishment, personnel management, and personnel policies for Food Service establishment; kitchen layout, basic principles and design; menu planning process and how to purchase food and received them properly; preparation of dining room and service procedure together with the lay out; waiting on the table; information on catering; and, bartending.