FUNDAMENTALS IN FOOD SERVICE OPERATIONS
2022 04-TB-00034-0 978-621-04-3439-2 BS Hospitality Management
COPYRIGHT: ITEM CODE: ISBN: PROGRAMS:
SCAN ME
CONTENTS
CONTENTS
v Preface 1 23 Lesson 2 Lesson 1 37 Lesson 3 49 Lesson 4 91 Lesson 5 109 Lesson 6 119 Lesson 7 137 Lesson 8 151 Lesson 9 165 Lesson 10 187 Lesson 11
Introduction to Food and Beverage Service Industry The Food and Beverage Service Organization Customers’ Meal Experience and Desired Attributes of Food and Beverage Service Personnel Food and Beverage Service Areas and Equipment
The Menu
Table Reservation Service Preparation Food Service Methods Service Techniques
Service Sequence
Sales Control Systems in Food and Beverage Service Operations
205 Bibliography 213 Index
iii
286
Made with FlippingBook - Online Brochure Maker