Concise guides in food and beverage service procedures.
Material type:
- 978-971-9905-93-6
- 642.6 C81
Item type | Current library | Call number | Status | Barcode | |
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Foundation University Library Filipiniana | 642.6 C81 (Browse shelf(Opens below)) | Available | 60749 |
Highlights the different skills needed in operating a dining room in a typical food service setting and features different aspect of dining room managerial and service procedure; contains three chapters, namely: 1) discusses on overview of the restaurant organization 2) showcases the preparation for service procedures 3) teaches students when the guests actually arrive at the restaurant trough topics such as sequence of food and beverage, food accompanied, service styles and the like.
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