000			02022nam a2200337Ia 4500
001			301941
003			0000000000
005			20211104080310.0
008			130221n 000 0 eng d
040			_erda
050			_aTX 943 _b.P969b 2015
100			_aPunay, Maria Lutgarda Manuela B. _918676
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.
264			_aManila : _bRex Book Store, _c2015
300			_ax, 109 pages _billustrations _c25 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
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. _2sears
942			_cFIL
999			_c87891 _d87891