Food and beverage services / Frances Alvin E. Rosalda and Angelie Marie L. Vizconde.
Material type:
Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Cavite State University - CCAT Campus | Book | F | F TX 911.3.M27 R67 2021 (Browse shelf) | c.1 | Available | R0013174 | |
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Cavite State University-Learning Resource Center | Book | F | F TX 911.3.M27 R67 2021 (Browse shelf) | c.2 | In transit from Cavite State University-Learning Resource Center to Cavite State University - CCAT Campus since 04/14/2024 | R0013175 | |
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Cavite State University - CCAT Campus | Book | F | F TX 911.3.M27 R67 2021 (Browse shelf) | c.3 | Available | R0013176 |
Browsing Cavite State University - CCAT Campus shelves, Shelving location: F, Collection: Book Close shelf browser
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F TX 911.3.M27 D43 2022 Supply chain management in the hospitality industry / | F TX 911.3.M27 E87 2022 Quick food service operations / | F TX 911.3.M27 E87 2022 Quick food service operations / | F TX 911.3.M27 R67 2021 Food and beverage services / | F TX 911.3.M27 R67 2021 Food and beverage services / | F TX 911.3.M27 R67 2021 Food and beverage services / | F TX 911.3.M27 R67 2026 Banquet and catering management / |
Includes bibliographical references.
Unit 1 : Introduction to food and beverage industry
Unit 2 : The waiter
Unit 3 : Restaurant
Unit 4 : Restaurant and operating equipments
Unit 5 : Preparation for service
Unit 6 : The service sequence
References
13174 c.1; 13175 c.2; 13176 c.3
In English text.
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