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Concise guides in food and beverage service procedures.

By: Material type: ArticleArticleIntramuro, Manil : Phil. Mindshapers Co., Inc., 2015Description: 177ISBN:
  • 978-971-9905-93-6
Subject(s): DDC classification:
  • 642.6 C81
Summary: 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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Item type Current library Call number Status Barcode
Books Books 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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