000			01935nam a2200241Ia 4500
001			177277
003			0000000000
005			20211104032539.0
008			110928s2009 000 0 eng d
020			_a9789715848091
035			_a(AEA)50F2B8607B944514A35C7BEC8D2EE8DD
040			_aAEA _cAEA
050			_aTX 911.3.M27 _b.P412 2009
100			_aPerdigon, Grace P. _940211
245		0	_aFood service management in the Philippines / _cGrace P. Perdigon.
260			_aQuezon City : _bC & E Pub., _cc2009.
300			_axiii, 191 p. : _bill. (chiefly col.) _c25 cm.
520			_aThis book combines technical know-how and managerial perspective to famiiarize readers with the food service operation. The foodservice model used in the book's 1989 edition is retained as framework for the present edition. Viewed as a system, foodservice is a grouping of distinct elements that work together to attain the goal of serving quality meals. Each of the elements becomes a subsystem and any change in it spells either success or failure in achieving that goal. Thus, all elements in the system must be arranged efficiently and their interrelationship should be synergistic. How this system concept works in the foodservice operation is amply examined and illustrated in the book. Topics and features added to this edition: .A new chapter on marketing functions encapsulationg the success stories of Filipino entrepreneurs. Expanded discussion of nutrition in Chapter V1. Updated information on Total Quality Management (TQM). Suggested teaching strategies, class activities and study questions at the end of each chapter. Tabulated data on food specifications and portion yield per kilo in the appendix.
650			_aFood service management _zPhilippines. _9109257
942			_cFIL
999			_c76060 _d76060