Text| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Not For Loan | Reference Books | 27602 | ||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27603 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27604 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27605 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27606 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27607 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27608 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27609 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27610 | |||
|
BOOKS
|
CENTRAL LIBRARY | ITHM | 338.476 413 AND (Browse shelf(Opens below)) | Available | 27611 |
Browsing CENTRAL LIBRARY shelves, Collection: ITHM Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 338.476 413 AND Textbook of Food & Beverage Management | 338.476 413 AND Textbook of Food & Beverage Management | 338.476 413 AND Textbook of Food & Beverage Management | 338.476 413 AND Textbook of Food & Beverage Management | 338.476 413 AND Textbook of Food & Beverage Management | 338.476 413 SIN Food and Beverage Services | 338.476 479 4 AND Hotel Front office : a training manual |
CONTENTS:
PART 1: INTRODUCTION TO THE FOOD SERVICES INDUSTRY
LESSON 1- ORIGINS OF THE FOOD SERVICE INDUSTRY
LESSON 2- FOOD SERVICE FACILITIES
LESSON 3-ORGANISATION AND RESPONSIBLITIES OF F&B OPERATION
LESSON 4-ASSOCIATED DEPARTMENTS OF HOTEL FOOD SERVICES
PART 2: THE FOOD SERVICES PROFESSINAL
LESSON 5- THE NEW FOOD SERVICES PROFESSINAL
LESSON 6-UNDERSTANDING GUEST SERVICES
LESSON 7-COMPETENCIES OF A FOOD SERVICES PROFESSIONAL
PART 3: FUNDAMENTAL OF MANAGEMENT
LESSON 8-BASICS OF MANAGEMENT
LESSON 9-PRINCIPLES OF MANAGEMENT
PART 4: THE MENU
LESSON 10-ROLE OF MENU
LESSON 11-TYPES OF MENUS
LESSON 12-MENU PLANNING
PART 5: SERVICE EQUIPMENT
LESSON 13- RESTAURANT SERVICE EQUIPMENT
PART 6: Food Service
Lesson 14- Types of Service
Lesson 15- Room Service
PART 7: Beverages
Lesson 17- Wines
Lesson 18- Spirits
Lesson 19 Beer
Lesson 20- Non-alcoholic Beverages
PART 8: Banquets and Outdoor Catering
Lesson 22- Banquets and Outdoor Catering
PART 9: Food and Beverage Production
Lesson 23 Kitchen Organization
Lesson 24- Methods of Cooking
Lesson 25- Stocks
Lesson 26 Sauces
Lesson 27 -Soups and Garnishes
Lesson 28- Nutrition
PART 10: Food and Beverage Sales and Marketing
Lesson 29- Marketing of Food & Beverages
Lesson 30- Food Promotions
Lesson 31- In-House Selling
PART 11: Managing F & B Human Resources
Lesson 32- The Hiring Process
Lesson 33- Orientation and Socialization
Lesson 34- Training and Development
Lesson 35- Leadership and Motivation
PART 12: Hygiene, Sanitation and Safety
Lesson 36-Hygiene and Sanitation
Lesson 37-Hazard Analysis Critical Control Point
Lesson 38-Safety
PART 13: Setting up a Restaurant
Lesson 39- Basic Guidelines for Setting up a Restaurant
Lesson 40- Food and Beverage Controls
Lesson 41- Basic tasks of a Restaurant Manager/Supervisor
PART 16: Tips for Hotel Management Students
Lesson 42- Interview and Internship Tips for Hotel Management Students
There are no comments on this title.