000 | 01923nam a2200301Ia 4500 | ||
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001 | 301941 | ||
003 | 0000000000 | ||
005 | 20210809101026.0 | ||
008 | 130221n 000 0 eng d | ||
040 |
_aAEA-IRC _cAEA-IRC |
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050 |
_aTX 943 _b.P969b 2015 |
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100 |
_aPunay, Maria Lutgarda Manuela B. _918676 |
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245 | 0 |
_aFood service management : _ba practical guide for students and individuals preparing for a career in food and beverage management / _cMaria Lutgarda Manuela B. Punay. |
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264 |
_aManila : _bRex Book Store, _c2015 |
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300 |
_ax, 109 pages _billustrations _c25 cm. |
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504 | _aIncludes bibliographical references. | ||
520 | _a (2) to provide a guide on how to do kitchen work properly and safely | ||
520 | _a (3) to give direction on how to handle customer complains properly | ||
520 | _a (4) to impart knowledge on dealing with customers in different situations | ||
520 | _a (5) to disclose the secrets of a well-managed restaurant | ||
520 | _a (6) to be familiar with the different types of menu, as well as planning, designing, and costing | ||
520 | _a (7) to pass on a few well-constructed recipes for restaurant operations | ||
520 | _a and (8) to present the details of the production cycle of a restaurant operation. This book mirrors my life in the food and beverage industry. It includes theoretical lessons from references and practical learning I have earned for more than half of my life. --From the Preface of the book. | ||
520 | _aThe aim of this book is to give the reader a background on kitchen work and dining services and to familiarize him with the fundamentals of management and marketing. As such, its objectives are: (1) to familiarize the reader with the common culinary terms used in the restaurant business | ||
650 | _aFood service management. | ||
942 | _cFIL | ||
999 |
_c31472 _d31472 |