This book institutes the basal knowledge and skills required in food service operations. This textbook is designed for Hospitality Management students in higher education institutions and those interested in the food and beverage service business. It is essential to prepare the readers for the diversity, complexity, and labor-intensive nature of the food and beverage service industry. This textbook will provide vital information in developing the readers’ attitude, creativity, technical skills, interpersonal skills, analytical skills, and operations management skills crucial to the success of any food and beverage service operation. Fundamentals in Food Service Operations
ABOUT THE AUTHOR
CLAIRE ANN M. YAO, PH.D.
She is a co-owner of Papa Hans Restaurant (known as PH Resto) in Lucban, Quezon, which has been featured in several TV shows. She has managerial experience in both lodging and food service operations. Claire is very passionate about inspiring students by sharing her knowledge and experiences. Now, she serves as a regular faculty member at the Southern Luzon State University Hospitality Management Program. She is also engaged in different organizations, is an accredited community guide by the Department of Tourism, and is a volunteer mentor for the Department of Trade and Industry.
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