Fundamentals in food service operations / Claire Ann M. Yao.
Material type:
TextPublisher: Manila, Philippines : Rex Book Store, Inc., c2022Edition: First editionDescription: vi, 222 pages : illustrations (black and white) ; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9786210434392 [paperback]Subject(s): Food service management -- Textbooks| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Filipiniana
|
College Library Filipiniana | 647.95068 Y18 2022 (Browse shelf) | Available | 3UCBL000028766 |
Browsing College Library shelves, Shelving location: Filipiniana Close shelf browser
|
|
|
|
|
|
|
||
| 647.95068 B16 2023 Bar and beverage management / | 647.95068 D63 2007 Fundamentals of food & beverage service operation / | 647.95068 D63 2007 Fundamentals of food & beverage service operation / | 647.95068 Y18 2022 Fundamentals in food service operations / | 649.121 L58 1997 40 ways to teach your child values : | 650.01 L45 2005 Philosophy of business / | 650.01513 Al79 2012 Business mathematics / |
Includes bibliographical references and index.
Contents: Lesson 1 Introduction to food and beverage service industry -- Lesson 2 The food and beverage service organization -- Lesson 3 Customers' meal experience and desired attributes of food and beverage service personnel -- Lesson 4 Food and beverage service areas 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 food service outlets have mushroomed. 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 the Philippine 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
Adult
College of Tourism Management Tourism
English
Click on an image to view it in the image viewer
There are no comments on this title.