Fundamentals in food service operations / Bryan D. Baliste.
Material type:
TextPublication details: Manila : Edric Publishing House, c2022.Description: 105 pages : illustrations ; 25 cmISBN: - 9786218179264
- F TX 911.3.M27 B35 2022
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Cavite State University - CCAT Campus | Book | F | F TX 911.3.M27 B35 2022 (Browse shelf(Opens below)) | c.1 | Available | R0012698 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 911.3.M27 B35 2022 (Browse shelf(Opens below)) | c.2 | Available | R0012699 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | F | F TX 911.3.M27 B35 2022 (Browse shelf(Opens below)) | c.3 | Available | R0012700 |
Includes bibliography.
Chapter 1 : Basic food service operation
Chapter 2 : Food and service personnel
Chapter 3 : Food and beverage equipment
Chapter 4 : The menu : food and beverage
Chapter 5 : The service sequence (table service)
For BSHRM.
In English text.
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