03710nam a22003497a 4500 OSt 20260506134415.0 251001b |||||||| |||| 00| 0 eng d 9786210434392 (paperback) Foundation University English Foundation University rda eng TX 943 .2022 Y36 Yao, Claire Ann M. author 12330 Fundamentals in food service operations / Claire Ann M. Yao, Ph.D. First edition Manila, Philippines : Rex Book Store, c2022. 2022 vi, 222 pages : illustrations ; 25 cm. books books text txt unmediated n paper paper n HRM-TOURISM series OBE Outcomes-Based Education -- 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 : 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. 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. 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. 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. 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 LC Food service LC Food service management 1660 Fundamentals in Food Service Operations HRM206 https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing Click here to view the table of contents lcc BK First edition TX 943 .2022 Y36 (CHM) 0 5036 5036 https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing 0 0 lcc 0 7 NFIC FOUNDATION FOUNDATION CIRC 2025-10-01 Purchase 0 (CHM) TX 943 .2022 Y36 0252025003046 2025-10-01 12:12:00 2025-10-01 BK CHM-2025046 https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing 0 0 lcc 0 4 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-05-06 Library Budget 0 (CHM-HosMgt) TX 943 .2022 Y36 c.2 0252026003054 2026-05-06 12:01:23 2026-05-06 BK CHM-HosMgt-2026054 https://drive.google.com/file/d/12JsPc5ofUalhg6keM2f7Qvzcl6-K7sMI/view?usp=sharing 0 0 ddc 0 0 NFIC FOUNDATION FOUNDATION MAIN-CHM 2026-05-06 Library Budget 0 (CHM-HosMgt) TX 943 .2022 Y36 c.3 0252026003055 2026-05-06 13:37:33 2026-05-06 BK CHM-HosMgt-2026055