Fundamentals in food service operations / (Record no. 5036)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03590nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251001121139.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 251001b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786210434392 (paperback) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | Foundation University |
| Language of cataloging | English |
| Transcribing agency | Foundation University |
| Description conventions | rda |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 943 |
| Item number | .2022 Y36 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Yao, Claire Ann M. |
| Relator term | author |
| 9 (RLIN) | 12330 |
| 245 ## - TITLE STATEMENT | |
| Title | Fundamentals in food service operations / |
| Statement of responsibility, etc. | Claire Ann M. Yao, Ph.D. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila, Philippines : |
| Name of publisher, distributor, etc. | Rex Book Store, |
| Date of publication, distribution, etc. | c2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 222 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 490 ## - SERIES STATEMENT | |
| Series statement | HRM-TOURISM series |
| 500 ## - GENERAL NOTE | |
| General note | OBE Outcomes-Based Education -- Front cover |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Lesson 1 : Introduction to food and beverage service industry. -- Lesson 2 : The food and beverage service organization. -- Lesson 3 : Customer's meal experience and desired attributes of food and beverage service personnel. -- Lesson 4 : Food and beverage service area 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. |
| 520 ## - ABSTRACT, SUMMARY, ETC. | |
| Abstract, Summary, etc. | The food and beverage service industry is a paramount segment of the hospitality industry, contributing significantly to the large proportion of the economy. With a robust economic performance in recent years, numerous foodservice outlets have mush roomed. This is due to a rise in the frequency of people eating out influenced by the growing affluence, the increasingly busy lifestyles, the desire for convenience, and the entry of several international brands in thePhilippine food service industry.<br/>The Philippines' food service market experiences continuous growth and is highly driven by the rise of value-conscious customers who are willing to try new food service outlets with a wide range of menu options, including interesting international and local cuisines. With high competition in the food service industry, differentiators in food service operations become an edge. Well-planned food service operations and highly skilled personnel are deemed necessary to achieve customer satisfaction and create an excellent customer's meal experience.<br/>This textbook is written to help you understand the complexities of operating and managing food and beverage service outlets. Food and beverage service organization, desired attributes and interpersonal skills of service personnel, planning the service areas, essential tools and equipment, menu design and considerations, standard operating procedures, service preparations, methods, techniques, and control measures are discussed in this textbook, which are all essential in achieving excellent customer's meal experience and customer's satisfaction during the delivery of service.<br/>The author desires that this textbook serves as a guide for hospitality management students and those who would like to engage in the food and beverage service business toward business opportunity and success. -- Preface |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | LC |
| Topical term or geographic name entry element | Food service |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | LC |
| Topical term or geographic name entry element | Food service management |
| 9 (RLIN) | 1660 |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE | |
| Main curriculum objective | Fundamentals in Food Service Operations ; |
| Curriculum code | HRM 206 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing">https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing</a> |
| Link text | Click here to view the table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Edition | First edition |
| Classification part | TX 943 |
| Item part | .2022 Y36 |
| Call number prefix | (CHM) |
| Suppress in OPAC | No |
| Uniform Resource Identifier | Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type | Accession Number |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing | Library of Congress Classification | Foundation University Library | Foundation University Library | Circulation | 10/01/2025 | Purchase | (CHM) TX 943 .2022 Y36 | 0252025003046 | 10/01/2025 | 10/01/2025 | Books | CHM-2025046 |