Food service and management / Jake C. Viana.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 9789719905943
- TX 911.3.M27 .V654 2015 v.
Item type | Current library | Call number | Status | Date due | Barcode | |
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 911.3.M27 .V654 2015 v.2 (Browse shelf(Opens below)) | Available | 3AEA2015003502 |
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TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .V654 2015 v.2 Food service and management / | TX 911.3.M27 .V712 2010 Restaurant and cafeteria management service / | TX 911.3.M37 .C815 2020 Quality service management in tourism and hospitality / | TX 911.3.M37 .C815 2020 Quality service management in tourism and hospitality / |
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.
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