| 000 | 01066nam a22002537a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20220201211950.0 | ||
| 008 | 220201b ||||| |||| 00| 0 eng d | ||
| 020 | _a9786218179264 | ||
| 040 |
_bEnglish. _cCvSU-CCAT Campus Library. _erda. |
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| 050 |
_aF TX 911.3.M27 _bB35 2022 |
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| 100 |
_aBaliste, Bryan D., author. _94413 |
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| 245 |
_aFundamentals in food service operations / _cBryan D. Baliste. |
||
| 260 |
_aManila : _bEdric Publishing House, _cc2022. |
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| 300 |
_a105 pages : _billustrations ; _c25 cm. |
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| 504 | _aIncludes bibliography. | ||
| 505 | _aChapter 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) | ||
| 526 | _aFor BSHRM. | ||
| 546 | _aIn English text. | ||
| 650 |
_aFood service management. _928 |
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| 650 |
_aRestaurant management. _957 |
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| 942 |
_2lcc _cBK _hTX 911.3.M27 B35 2022 _kF |
||
| 999 |
_c1455 _d1455 |
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