Food service and management II / Jake C. Viana

By: Viana, Jacke C [author]
Publisher: Intramuros, Manila : Mindshapers Co., Inc., 2015Description: viii, 130 pages : illustrations; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789719905943Subject(s): Bartending | Caterers and catering | Table setting and decoration | Food service managementDDC classification: 647.95068
Contents:
Preface Chapter 1 Organizing and Managing Food Service Lesson 1 Organizing a Food Service Establishment Factors to Consider in Organizing a Food Service Establishment Administrative Aspects of Management Personnel Policies in Food Service Establishment Lesson 2 Qualities of Efficient Food Service Personnel Functions of Food Service Operation Chapter 2 Kitchen Layouts Lesson 1 Basic Principles of Design and Layout Chapter 3 Menu Planning Process Lesson 1 Menu Planning Mechanics of Menu Planning Lesson 2 Menu Card Lesson 3 Purchasing Food Lesson 4 Receiving, Storing and Distributing Procedures Chapter 4 Principles and Procedures in Quantity Food Preparation Lesson 1 Cooking Principles and Procedures Lesson 2 Quality Control Chapter 5 Dining Room Preparation and Service Procedure Lesson 1 Dining Room Layout Lesson 2 Table Appointments Lesson 3 Accessories and Decorations in Food Service Lesson 4 Table Setting Lesson 5 Ways of Napkin Folding Chapter 6 Waiting at the Table Lesson 1 Table Etiquette Lesson 2 Correct Table Service Procedure Rules on the Table Service Procedure Sequence of Table Service Chapter 7 Catering Lesson 1 Successful Catering Service Lesson 2 Tools and Equipment in Catering Business Chapter 8 Bartending Lesson 1 Importance of Bartending Lesson 2 Bar Tools and Equipment Uses of Bar Tools and Equipment Lesson 3 Alcoholic Beverages Bibliography
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Item type Current location Home library Call number Status Date due Barcode Item holds
BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
Filipiniana 		647.95068 V654 2015 (Browse shelf) Available CITU-CL-46607
BOOK BOOK HIGH SCHOOL LIBRARY - JHS
HIGH SCHOOL LIBRARY - JHS
Filipiniana 		647.95068 V654 2015 (Browse shelf) Available CITU-HS-JHS6132
Total holds: 0

Includes bibliography and webliography.

Preface Chapter 1 Organizing and Managing Food Service Lesson 1 Organizing a Food Service Establishment Factors to Consider in Organizing a Food Service Establishment Administrative Aspects of Management Personnel Policies in Food Service Establishment Lesson 2 Qualities of Efficient Food Service Personnel Functions of Food Service Operation Chapter 2 Kitchen Layouts Lesson 1 Basic Principles of Design and Layout Chapter 3 Menu Planning Process Lesson 1 Menu Planning Mechanics of Menu Planning Lesson 2 Menu Card Lesson 3 Purchasing Food Lesson 4 Receiving, Storing and Distributing Procedures Chapter 4 Principles and Procedures in Quantity Food Preparation Lesson 1 Cooking Principles and Procedures Lesson 2 Quality Control Chapter 5 Dining Room Preparation and Service Procedure Lesson 1 Dining Room Layout Lesson 2 Table Appointments Lesson 3 Accessories and Decorations in Food Service Lesson 4 Table Setting Lesson 5 Ways of Napkin Folding Chapter 6 Waiting at the Table Lesson 1 Table Etiquette Lesson 2 Correct Table Service Procedure Rules on the Table Service Procedure Sequence of Table Service Chapter 7 Catering Lesson 1 Successful Catering Service Lesson 2 Tools and Equipment in Catering Business Chapter 8 Bartending Lesson 1 Importance of Bartending Lesson 2 Bar Tools and Equipment Uses of Bar Tools and Equipment Lesson 3 Alcoholic Beverages Bibliography

600-699 647.94068

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