000			03475nam a22003257a 4500
003			OSt
005			20250604094207.0
008			250603b |||||||| |||| 00| 0 eng d
020			_a9786210434392 [paperback]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aYao, Claire Ann M., _eauthor.
245			_aFundamentals in food service operations / _cClaire Ann M. Yao.
250			_aFirst edition.
260			_aManila, Philippines : _bRex Book Store, Inc., _cc2022.
300			_avi, 222 pages : _billustrations (black and white) ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aContents: 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
520			_a"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
521			_aAdult
541			_yCollege of Tourism Management _zTourism
546			_aEnglish
650			_aFood service management _vTextbooks.
942			_2ddc _cBK
998			_cadryann[new] _d06/03/2025
998			_cJanna [edited] _d06/04/2025
999			_c13659 _d13659