Fundamentals food service management Celia E. Cariño, Rea DV. Dela Cruz.
Material type: TextPublisher: Manila : Mindshapers, [2014]Copyright date: copyright 2014Edition: Revised editionDescription: x, 150 pages illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 9789719905882
- TX 911.3.M27 .C191 2014
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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Filipiniana | DLSU-D HS Learning Resource Center Filipiniana | Filipiniana | TX 911.3.M27 .C191 2014 (Browse shelf(Opens below)) | Available | 3HSL2014005048 | |||
Filipiniana | DLSU-D HS Learning Resource Center Filipiniana | Filipiniana | TX 911.3.M27 .C191 2014 (Browse shelf(Opens below)) | 1 | Available | 3SHS2019000850 |
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TX 773 .T730 2014 Dessert merchandising laboratory manual | TX 907 .Ul8 2018 Ultimate eatlist : | TX 911.3.M27 .C191 2014 Fundamentals food service management | TX 911.3.M27 .C191 2014 Fundamentals food service management | TX 911.3.M27 .C191 2014 Fundamentals food service management / | TX 911.3.M27 .Su53 2016 Food and beverage services : | TX 911.3.M27 .Su53 2016 Food and beverage services : |
Includes bibliographical references.
This edition features the following: explains briefly how Foodservice Industry is developed, giving brief history of the first practitioners of the quantity of food production; deals with the fundamentals of management and Food Service Management; deals with food service sanitation, safety and personal hygiene which are also very significant in the successful operation of the food service; deals in the design facility and planning procedure, emphasizing the need for in-depth planning as a requirement to establish a food service business; shows the step by step procedure in menu planning; introduces purchasing, receiving, storing food supplies as major food service activities; gives comprehensive discussion of food selection, preparation and cooking of some selected food - eggs, fruits, vegetables, meat, fish, and shellfish; and, gives a brief introduction to styles of service.
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