Food service management in the Philippines / Grace P. Perdigon.

This book combines technical know-how and managerial perspective to famiiarize readers with the food service operation. The foodservice model used in the book's 1989 edition is retained as framework for the present edition. Viewed as a system, foodservice is a grouping of distinct elements that work together to attain the goal of serving quality meals. Each of the elements becomes a subsystem and any change in it spells either success or failure in achieving that goal. Thus, all elements in the system must be arranged efficiently and their interrelationship should be synergistic. How this system concept works in the foodservice operation is amply examined and illustrated in the book. Topics and features added to this edition: .A new chapter on marketing functions encapsulationg the success stories of Filipino entrepreneurs. Expanded discussion of nutrition in Chapter V1. Updated information on Total Quality Management (TQM). Suggested teaching strategies, class activities and study questions at the end of each chapter. Tabulated data on food specifications and portion yield per kilo in the appendix.