Food service management : a practical guide for students and individuals preparing for a career in food and beverage management / Maria Lutgarda Manuela B. Punay.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- TX 943 .P969b 2015
Item type | Current library | Call number | Status | Date due | Barcode | |
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 943 .P969b 2015 (Browse shelf(Opens below)) | Available | 3SHS2016000116 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 943 .P969b 2015 (Browse shelf(Opens below)) | Available | 3AEA2015004268 |
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Includes bibliographical references.
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; (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.
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