TY  - BOOK
AU  - Viana, Jake C.
TI  - Food service and management
SN  - 9789719905943
AV  - TX 911.3.M27 .V654 2015 v.
PY  - 2015///];copyright 2015
CY  - Manila
PB  - Mindshapers
KW  - Food service management
N1  - Includes bibliographical references
N2  - 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
ER  -