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A guide to meal managemnt and table services / Nora Narvaez-Soriano.

By: Publisher: Manila, Philippines : REX Book Store [2004]Edition: Revised editionDescription: ix, 171 pages : illustrations (black and white) ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 971233905X
Subject(s): DDC classification:
  • 642 .So714 2004
Summary: "This handy reference covers the following : Part I of this book covers the basic concepts in Meal Management. It includes information in menu planning, nutrition, and meal preparation techniques. Part II covers the introduction to table setting and styles of meal services. Emphasis is given to the proper selection, care and use of table appointments. Table etiquette and wiating on the fable are also included Part III deals with Serving ideas with sample menus and recipes which one could use as a guide in organizing parties, formal or informal. The use of Filipino food resources has been given importance. Garnishing of food using fruits and vegetables is introduce to perk up the food presentation techniques." -- Preface
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Holdings
Item type Current library Call number Status Date due Barcode
Print Materials Main Library Hotel Restaurant Management - Filipiniana 642 .So714 2004 rev.ed. c.2 (Browse shelf(Opens below)) Available 0119341
Print Materials Main Library Hotel Restaurant Management 642 .So714 2004 (Browse shelf(Opens below)) Available 0085925

Reprinted : April 2008 --Verso of title page

Replacement for Accession no. 0086755 with the same title.
Accession no. 0119341

Includes references : page 169 and index.

"This handy reference covers the following :
Part I of this book covers the basic concepts in Meal Management. It includes information in menu planning, nutrition, and meal preparation techniques.
Part II covers the introduction to table setting and styles of meal services. Emphasis is given to the proper selection, care and use of table appointments. Table etiquette and wiating on the fable are also included
Part III deals with Serving ideas with sample menus and recipes which one could use as a guide in organizing parties, formal or informal. The use of Filipino food resources has been given importance. Garnishing of food using fruits and vegetables is introduce to perk up the food presentation techniques." -- Preface

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