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

By: Contributor(s): Material type: TextTextPublisher: Manila : Mindshapers, [2014]Copyright date: copyright 2014Edition: Revised editionDescription: x, 150 pages illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9789719905882
Subject(s): LOC classification:
  • TX 911.3.M27 .C191 2014
Summary: 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.
List(s) this item appears in: SFBS111L_FOOD AND BEVERAGE SERVICES (NCII)
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode
Filipiniana Filipiniana DLSU-D HS Learning Resource Center Filipiniana Filipiniana TX 911.3.M27 .C191 2014 (Browse shelf(Opens below)) Available 3HSL2014005048
Filipiniana Filipiniana DLSU-D HS Learning Resource Center Filipiniana Filipiniana TX 911.3.M27 .C191 2014 (Browse shelf(Opens below)) 1 Available 3SHS2019000850

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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