Skirting, table setting and napkin folding / (Record no. 52)

MARC details
000 -LEADER
fixed length control field 03765nam a22002777a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220629010307.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201117b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781682514283
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
Original cataloging agency CvSU-CCAT Campus Library.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 911.3.M27
Item number T47 2017
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name 3G Elearning FZ LLC, author.
9 (RLIN) 25
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element 3G Elearning FZ LLC.
9 (RLIN) 719
245 ## - TITLE STATEMENT
Title Skirting, table setting and napkin folding /
Statement of responsibility, etc. authored and edited by 3G Elearning FZ LLC.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. [Place of publication not identified] :
Name of publisher, distributor, etc. 3G Elearning FZ LLC,
Date of publication, distribution, etc. c2017.
300 ## - PHYSICAL DESCRIPTION
Extent x, 279 pages :
Other physical details illustrations ;
Dimensions 25 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. resentation of a food or beverage is equally important as its recipe as the other senses are stimulated through sight and aroma. A well-prepared dish is complete only when it is presented with beautiful garnish in an appropriate food container or platter. Table setting or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods. Beverage presentation gains a lot of importance in today’s world. Beverages taste good if they are presented at the temperature at which they are meant to have. Right from selecting the appropriate service glassware, creating various pleasant color schemes of the ingredients, and serving the beverage with creative ideas pays. Today, there are large varieties of napkins available in different colors and materials. Paper napkins are used majorly for informal dining whereas for formal dining, linen napkins are preferred. A well-folded and well-placed napkin on the plate grabs the attention of the guests. Table skirt is used on table to make it look complete and beautiful in home, hotels and restaurants on normal days and also during special occasions. Food presentation is just as essential to the success of a dish as its taste and flavor. Historically, the presentation of food has been used as shows of wealth and power. Such displays often emphasize the complexity of a dishes composition as opposed to its flavors. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate. So, food presentation is important. It can make or break a restaurant and it can turn a dinner party into a great success if done right.<br/><br/>Skirting, Table Setting, and Napkin Folding introduces various types of services, various equipment used in service, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service professionals.<br/><br/>This comprehensive Guide is designed to understand the art of table setting, skirting, and napkin folding. This illustrates napkin-folding techniques and discusses colors and patx terns for table linen, and includes guidelines for dressing chinaware, silverware, and glassware. This Book will be of interest to those who are keen on taking up career in Hospitality and Food and Beverage Services. It will also serve as a good learning material for all other passionate readers.
546 ## - LANGUAGE NOTE
Language note English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Table setting and decoration.
9 (RLIN) 48
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurant management.
9 (RLIN) 57
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
9 (RLIN) 58
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hotel management.
9 (RLIN) 1
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX 911.3.M27 T47 2017
Source of classification or shelving scheme Library of Congress Classification
Call number prefix CIR
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Cost, normal purchase price Full call number Barcode Date last seen Copy number Price effective from Koha item type Total Checkouts Total Renewals Date last checked out
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus GCS 12/03/2018 Purchased GCS 628.00 CIR TX 911.3.M27 T47 2017 R0011680 10/15/2025 c.1 11/17/2020 Book      
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus GCS 12/03/2018 Purchased GCS 628.00 CIR TX 911.3.M27 T47 2017 R0011681 02/05/2026 c.2 11/17/2020 Book 4 2 02/03/2026