Foodservice management in the Philippines /
Perdigon, Grace P.,
Foodservice management in the Philippines / Grace P. Perdigon. - Second edition. - Quezon City : C & E Publishing, Inc., 2016. - xxvii, 211 pages : illustrations (some color) ; 25 cm.
Includes bibliographical references and index.
Part 1. Setting up a foodservice system 1. Material resources in the Foodservice system 2. Personnel requirements and functions 3. Foodservice equipment functions and availability 4. Financial requirements in setting up a foodservice operation 5. Marketing functions -- Part II. Foodservice operations. 6. Essential prelimenary foodservice processes 7. Food preparation and cooking 8. Methods of food presentation and service 9. Sanitation and personal hygiene 10. Approaches to cost control 11. Laws and regulations relevant to foodservice 12. Recent trends and issues in foodservice.
Prescribed for students enrolled in foodservice degree programs and vocational courses, as well as those already employed in the foodservice industry, Foodservice Management in the Philippines provides an overview of the foodservice system and its elements. This book highlights the essential components and requirements in setting up and operating a foodservice institution that include material resources, personnel functions, equipment maintenance, budget control, sanitation and personal hygiene, and food preparation, cooking, and presentation. It also contains figures, illustrations, tables, and end-of-chapter summaries and teaching strategies to reinforce and check comprehension.
9879719804192 (Pbk.)
Food service management--Philippines.
TX 911.3 .M27 / P47 2016
Foodservice management in the Philippines / Grace P. Perdigon. - Second edition. - Quezon City : C & E Publishing, Inc., 2016. - xxvii, 211 pages : illustrations (some color) ; 25 cm.
Includes bibliographical references and index.
Part 1. Setting up a foodservice system 1. Material resources in the Foodservice system 2. Personnel requirements and functions 3. Foodservice equipment functions and availability 4. Financial requirements in setting up a foodservice operation 5. Marketing functions -- Part II. Foodservice operations. 6. Essential prelimenary foodservice processes 7. Food preparation and cooking 8. Methods of food presentation and service 9. Sanitation and personal hygiene 10. Approaches to cost control 11. Laws and regulations relevant to foodservice 12. Recent trends and issues in foodservice.
Prescribed for students enrolled in foodservice degree programs and vocational courses, as well as those already employed in the foodservice industry, Foodservice Management in the Philippines provides an overview of the foodservice system and its elements. This book highlights the essential components and requirements in setting up and operating a foodservice institution that include material resources, personnel functions, equipment maintenance, budget control, sanitation and personal hygiene, and food preparation, cooking, and presentation. It also contains figures, illustrations, tables, and end-of-chapter summaries and teaching strategies to reinforce and check comprehension.
9879719804192 (Pbk.)
Food service management--Philippines.
TX 911.3 .M27 / P47 2016