Bajao, Grayfield T. <br/><br/>
Fundamentals in food service operations / 
Grayfield T. Bajao, Rafael M. Bachanicha. 
 - Quezon City :  Wiseman's Books Trading, Inc.,  c2019. 
 - v, 296 pages ;  illustrations ;  26 cm 
<br/><br/>Information Sheets -- Take table reservation -- Prepare service stations and equipment -- Prepare napkins -- Table set-up -- Table service -- Set-up the tables in the dining area -- Set the mood/ambience of the dining area -- Welcome and greet guest -- Seat the guest -- Take food and beverage orders -- Liaise between kitchen and service areas -- Promote food and beverage products -- Provide food and beverage services to guests -- Provide room service -- Receive and handle guest concerns -- Evidence plan. 
<br/><br/><label>ISBN: </label>9786214180769 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Food service management
<br/><br/><label>LC Class. No.: </label>TX943  / B16 2019