| 000 | 01559nam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | 299142 | ||
| 003 | 0000000000 | ||
| 005 | 20210120101704.0 | ||
| 008 | 130213s2014 njua b 001 0 eng | ||
| 020 | _a9789719905943 | ||
| 040 | _erda | ||
| 050 |
_aTX 911.3.M27 _b.V654 2015 v. |
||
| 100 |
_aViana, Jake C. _946931 |
||
| 245 | 0 |
_aFood service and management / _cJake C. Viana. |
|
| 264 |
_aManila : _bMindshapers, _c[2015];copyright 2015 |
||
| 300 |
_avolumes : _billustrations _c25 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references. | ||
| 520 | _aThis 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. | ||
| 650 | _aFood service management. | ||
| 942 | _cFIL | ||
| 999 |
_c18048 _d18048 |
||