Food service - Management 

Food Service Management is a practical and simple guide for starters who want to operate & restaurant business. This book discusses the steps on how to operate and manage & food establishment that will be very helpful to minimize trial and error. Most of the things to consider in food service management are discussed in a manner that is easy to understand. This book will also help existing owners, managers, and employees of a restaurant-to enhance their skills. This is intended to help prepare the students for their future career in the food and beverage industry.

The aim of this book is to give the reader a background on kitchen work and dining services and to familiarize him with the fundamentals of management and marketing. As such, its objectives are:

to familiarize the reader with the common culinary terms used in the restaurant business;

to provide a guide on how to do kitchen work properly and safely;

to give direction on how to handle customer complaints properly;

to impart knowledge on dealing with customers in different situations;

to disclose the secrets of a well-managed restaurant;

to be familiar-with the different types of menu, as well as planning, designing, and costing;

to pass on a few well-constructed recipes for restaurant operations; and

to present the details of the production cycle of a restaurant operation. 

Illustration ; Newsprint ; 26 cm
Includes bibliographic reference