Fundamentals in food service operations / Dr. Grayfield T. Bajao, Mr. Rafael M. Bachanicha, MBA, MSHRM.
Quezon City, [Philippines] : Wiseman's Books Trading, [2019]Description: 296 pages : illustrations (black and white) ; 25 cmContent type:- text
- still image
- unmediated
- volume
- 9786214180769
- 647.95 .B165 2019
Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Print Materials | Main Library Hotel Restaurant Management - Filipiniana | Non-fiction | 647.95 .B165 2019 (Browse shelf(Opens below)) | Available | 0124192 |
Browsing Main Library shelves, Shelving location: Hotel Restaurant Management - Filipiniana, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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641.5950 .Os83 2019 Asian cuisine / | 641.865369 .N271 2018 Basic baking and cake decorating / | 647.94 .Ar678 2021 Entrepreneurship in tourism and hospitality / | 647.95 .B165 2019 Fundamentals in food service operations / | 647.95 .P984 2015 Food and beverage service management / | 647.95 .P984 2019 Food and beverage service management / |
Includes references (page 296)
"The competency, ":Fundamentals in Food Service Operations", is one of the competencies of Tourism Sector, a course which comprises the knowledge skills and attitudes required for those who want to work as a waiter or food service associate.
This CBLM contains training materials and activities related to the said competency in order for the trainee to master the skills needed.
In this CBLM, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome there are Information Sheets, Self-Checks, Task Sheets and Job Sheets." -- From preface
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Text in English
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