Food and Beverage Service/ by Israel Tinoco Cajiao

By:

Cajiao, Israel Tinoco

Material type: Text

TextBurlington, Toronto Academic Press, 2024Description: 240 pages : color illustrations ; 26 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781774697351

Subject(s):

LOC classification:

TX 911.3 C35 202

Contents:

Chapter 1 Introduction to Food and Beverage ServiceChapter 2 Staff Attributes, Skills, and Knowledge in Food and Beverage ServiceChapter 3 Food and Beverage Service Areas and EquipmentChapter 4 Menu, Menu Knowledge, and Accompaniments in ServiceChapter 5 Beverages Services: Non-Alcoholic and AlcoholicChapter 6 The Service Techniques and Service SequenceChapter 7 Food and Beverages Servicing in EventsChapter 8 Supervisory Aspects of Food and Beverage Services

Summary: Covering food quality, restaurant/bar management, and cost control, this resource traverses every facet of the industry. Offering practical insights into food prep, customer service, and modern trends, it serves as an essential tool for newcomers and career professionals alike.

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TX 911.3 C35 2024 (Browse shelf(Opens below))	Available		P00034439

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Previous	TX 911 W35 2008 Exploring the hospitality industry /	TX 911.3 B27 1981 How to start a successful restaurant : an entrepreneur's guide /	TX 911.3 B36 2020 Principles of hotel front office operations /	TX 911.3 C35 2024 Food and Beverage Service/	TX 911.3 C46 2022 Hotel Housekeeping Training Manual /	TX 911.3 C65 B76 2003 Controlling restaurant & food service operating costs : 365 insider secrets revealed /	TX 911.3 C65 T47 2018 Theory, practice and techniques in food and beverage cost control /	Next

Includes bibliographic references and index.

Covering food quality, restaurant/bar management, and cost control, this resource traverses every facet of the industry. Offering practical insights into food prep, customer service, and modern trends, it serves as an essential tool for newcomers and career professionals alike.

Citation (APA) : Cajiao, I. T. (2024). Food and beverage service. Toronto Academic Press.

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