000			nam a22 7a 4500
999			_c12751 _d12751
005			20190320134328.0
008			190320b xxu||||| |||| 00| 0 eng d
020			_a9879719804192 (Pbk.)
040			_aMMSU _cULS _dULS
050			_aTX 911.3 .M27 _bP47 2016
100			_91617 _aPerdigon, Grace P., _eauthor.
245			_aFoodservice management in the Philippines / _cGrace P. Perdigon.
250			_aSecond edition.
260			_aQuezon City : _bC & E Publishing, Inc., _c2016.
300			_a xxvii, 211 pages : _b illustrations (some color) ; _c25 cm.
500			_aIncludes bibliographical references and index.
505			_aPart 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.
520			_aPrescribed 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.
650		0	_91619 _aFood service management _zPhilippines.
942			_2lcc _cBK