Foodservice management in the Philippines / Grace P. Perdigon, PhD, MSFN, RND

By:

Perdigon, Grace P

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789715848091

Subject(s):

Food service management

DDC classification:

647.95 .P433

Summary: "This book combines technical know-how and managerial perspective to familiarize readers with the foodservice operation. The foodservice model used in the book's 1989 edition is retained as framework for the present edition. Viewed as a system, foodservice is a grouping of distinct elements that work together to attain the goal of serving quality meals. Each of the elements in the system must be arranged efficiently and their interrelationship should be synergistic. How this system concept works in the foodservice operation is amply examined and illustrated in the book. There are topics and features added to this edition: - A new chapter on marketing functions encapsulating the success stories of Filipino entrepreneurs - Expanded discussion of nutrition in Chapter VI - Updated information on Total Quality Management (TQM) - Suggested teaching strategies, class activities and study questions at the end of each chapter - Tabulated data on food specifications and portion yield per kilo in the appendix." -- Provided by publisher.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Print Materials	Main Library Hotel Restaurant Management - Filipiniana	647.95 .P433 2009 c.2 (Browse shelf(Opens below))	Available		0113700
Print Materials	Main Library Hotel Restaurant Management - Filipiniana	647.95 .P433 2009 (Browse shelf(Opens below))	Available		0110351

Includes bibliographical references and index.

"This book combines technical know-how and managerial perspective to familiarize readers with the foodservice operation. The foodservice model used in the book's 1989 edition is retained as framework for the present edition. Viewed as a system, foodservice is a grouping of distinct elements that work together to attain the goal of serving quality meals. Each of the elements in the system must be arranged efficiently and their interrelationship should be synergistic. How this system concept works in the foodservice operation is amply examined and illustrated in the book. There are topics and features added to this edition: - A new chapter on marketing functions encapsulating the success stories of Filipino entrepreneurs - Expanded discussion of nutrition in Chapter VI - Updated information on Total Quality Management (TQM) - Suggested teaching strategies, class activities and study questions at the end of each chapter - Tabulated data on food specifications and portion yield per kilo in the appendix." -- Provided by publisher.

Text in English.

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