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rda
TX 911.3.M27
.C191 2014
Cariño, Celia E.
18681
Fundamentals food service management
Celia E. Cariño, Rea DV. Dela Cruz.
Revised edition.
Manila :
Mindshapers,
[2014]
Manila :
Mindshapers,
[2014]
copyright 2014
FES
x, 150 pages
illustrations ;
25 cm.
text
rdacontent
unmediated
rdamedia
volume
rdacarrier
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.
Food service management.
18682
Dela Cruz, Rea DV.
18683
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