CSU-Carig
Fundamentals of food service operations / Rea Dv. Dela Cruz.
by Dela Cruz, Rea Dv., author.
Published by : Mindshapers Co., Inc., (Manila :) Physical details: x, 144 pages : illustrations ; 25 cm. ISBN: 9789719655046.
Subject(s):
Food service management.
Year: 2022
| Item type | Location | Collection | Call number | Status | Date due | Barcode |
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Books
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General Collection | Applied Sciences | 647.95 D3312 2022 (Browse shelf) | Available | 010668 | |
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Books
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General Collection | Applied Sciences | 647.95 D3312 2022 (Browse shelf) | Available | 010669 | |
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Books
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General Collection | Applied Sciences | 647.95 D3312 2022 (Browse shelf) | Available | 010670 |
Browsing Cagayan State University - Carig Library Shelves , Shelving location: General Collection , Collection code: Applied Sciences Close shelf browser
| 647.95 C722 1983 Start and run a profitable restaurant : a step-by-tep business plan / | 647.95 D3312 2022 Fundamentals of food service operations / Rea Dv. Dela Cruz. | 647.95 D3312 2022 Fundamentals of food service operations / Rea Dv. Dela Cruz. | 647.95 D3312 2022 Fundamentals of food service operations / Rea Dv. Dela Cruz. | 647.95 St916 2008 Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese. | 647.95068 C5249 2013 The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen. | 647.95068 W52018 1988 Foodservice in institutions / |
Includes bibliographical references.
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.
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.
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