Fundamentals of food and beverage operations / Aliya Marnina Amirudin, Sabrina Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin, Atirah Kamaruddin.
Material type:
TextPublisher: Malaysia : Oxford University Press, c2018Edition: First editionDescription: xiii, 241 pages : illustrations ; 27 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9789672113317 [paperback]Subject(s): Food service management | Restaurant management| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
647.95068 Am56 2018 (Browse shelf) | Available | 3UCBL000025656 |
with access code.
Includes bibliographic references and index.
Contents: Chapter 1 Introduction to restaurant operations -- Chapter 2 Identifying food and beverage equipment in the restaurant -- Chapter 3 Napkin folding and table settings -- Chapter 4 Menu and floor plans -- Chapter 5 Types of service -- Chapter 6 Preliminary preparation and service -- Chapter 7 Additional services -- Chapter 8 Introduction to beverages -- Chapter 9 Alcoholic and non- alcoholic beverages -- Chapter 10 Handling customers professionally -- Chapter 11 End of service -- Chapter 12 Certification and legislation in the food and beverage industry.
HRM
English
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