Food service -- Study and teaching, Food service, Food service management - Philippines 

Foodservice education in this book refers to the imparting of knowledge and skills in planning,preparing, cooking and serving of quality meals in quantities far greater than those of the usual family needs. Food service education does not only take place in schools but also in work sites such as hotels, restaurants, coffee shops as well as in health care facilities like hospitals, day care for children, homes for the aged and in other community settings that have need for this activity.

The book has been designed for teachers handling degree pro grams and vocational courses in the field of foodservice. It can be used by trainers in the hospitality and food industry, health care institutions, as well as in community development courses participated in by individuals interested in foodservice. The book is divided into ten modules based on the foodservice system concept.

The following are the titles of the modules included in the book

1.1. Setting Up a Foodservice System

1.2. Food Supplies

2.0. Personnel Requirements

3.0. Foodservice Equipment Function and Availability

4.0. Financial Requirements

5.1. Menu Planning

5.2. Purchasing, Receiving and Storing Food Supplies

6.0. Food Preparation and Cooking

7.0. Methods of F ood Presentation and Service

8.1. Sanitation

9. 0. Approaches to Cost Control

10.0. Laws and Regulations Relevant to Foodservice 

Ill. ; 26 cm
Includes appendices, bibliographic references, and index