| 000 -LEADER |
|---|
| fixed length control field |
01123nam a22001697a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9789719655046 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95 |
| Item number |
D3312 2022 |
| 100 ## - MAIN ENTRY--AUTHOR NAME |
|---|
| Personal name |
Dela Cruz, Rea Dv., author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Fundamentals of food service operations / Rea Dv. Dela Cruz. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication |
Manila : |
| Name of publisher |
Mindshapers Co., Inc., |
| Year of publication |
©2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
x, 144 pages : |
| Other physical details |
illustrations ; 25 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. The food service industry -- Chapter 2. The Food service management -- Chapter 3. Food Hygiene, safety and sanitation -- Chapter 4. Designing the food service facility -- Chapter 5. The Menu -- Chapter 6. Preparation and cooking of foods -- Chapter 7. Purchasing, Receiving, Storing of Food Supplies -- Chapter 8. Table Setting and Table service. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The inclusion of fundamentals of Food service operations in curriculum is one step towards making the food service a safer place to obtain nutritious foods by making the students more aware of the what's, how's, where's, when's, and why's of food service operation. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food service management. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
CSU-Carig