Fundamentals in food service operations / Claire Ann M. Yao.

By:

Yao, Claire Ann M [author]

Material type: Text

TextLanguage: English Series: HRM-TOURISM seriesPublication details: Manila : Rex Book Store, c2022.Description: 222 pages : illustrations ; 25 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9876210434392 (pbk.)

Subject(s):

LOC classification:

TX911.3 M27Y1 2022

Online resources:

Clikc here to view the table of contents

Contents:

Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customers' Meal Experience and Desired Attributes of Food and Beverage Service Personnel -- Lesson 4. Food and Beverage Service Areas and Equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preparation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence -- Lesson 11. Sales Control Systems in Food and Beverage Service Operations.

Summary: "Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for the diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the readers' attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations..."--Back cover

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Holdings
Item type	Current library	Collection	Call number	URL	Copy number	Status	Barcode
Books	Ladislao N. Diwa Memorial Library Filipiniana Section	Non-fiction	F RUS TX911.3 M27Y1 2022 (Browse shelf(Opens below))	Link to resource	c1	Room use only	00084627
Books	Ladislao N. Diwa Memorial Library Filipiniana Section	Non-fiction	FIL TX911.3 M27Y1 2022 (Browse shelf(Opens below))	Link to resource	c2	Available	00084628
Books	Ladislao N. Diwa Memorial Library Filipiniana Section	Non-fiction	FIL TX911.3 M27Y1 2022 (Browse shelf(Opens below))	Link to resource	c3	Available	00084629

"OBE Outcomes-based education"--Front cover

"First edition"--Front cover

Includes bibliographical references and index.

Lesson 1. Introduction to Food and Beverage Service Industry -- Lesson 2. The Food and Beverage Service Organization -- Lesson 3. Customers' Meal Experience and Desired Attributes of Food and Beverage Service Personnel -- Lesson 4. Food and Beverage Service Areas and Equipment -- Lesson 5. The Menu -- Lesson 6. Table Reservation -- Lesson 7. Service Preparation -- Lesson 8. Food Service Methods -- Lesson 9. Service Techniques -- Lesson 10. Service Sequence --
Lesson 11. Sales Control Systems in Food and Beverage Service Operations.

"Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for the diversity, complexity, and labor-intensive food and beverage service industry. This textbook will provide vital information in developing the readers' attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial in the success of any food and beverage service operations..."--Back cover

Fund 164 REX BOOK STORE, INC. Purchased 09/23/2023 0 pnr PHP 430.00 copy 1 2023-09-914 2023-I-1332

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