Fundamentals food service management / Celia E. Cariño, Rea DV. Dela Cruz.

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.