MARC details
| 000 -LEADER |
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| fixed length control field |
02428nam a22006137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20231109162502.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191203s2017 ph a|||| b||| 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9789712380198 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
QCPL |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
647.95068 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Basbas, Leonora David |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Food and beverage services |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Manila : |
| Name of producer, publisher, distributor, manufacturer |
Rex Book Store, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 125 pages : |
| Other physical details |
illustrations |
| 336 ## - Content Type |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - Carrier Type |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
"TECHVOC : technical-vocational livelihood"--Cover. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
"Kto12"--Cover. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references (page 123) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Providing link between kitchen and service areas |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Workflow structures in the food and beverage service |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Communication and interpersonal skills |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Duties and responsibilities of the food service personnel |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Cleaning and clearing the food service areas |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Precautionary and sanitary practices in handling food and beverage |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Major points in sanitation of the kitchen and other service areas |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Safety in food service |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Providing food and beverage service |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preparing the dining room for service |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Guides in preparing an ideal dining room |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Maintaining cleanliness and orderliness in the dining room |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preparing the dining room layout |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Preparing the table appointments |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Table service and setting |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Proper waiting and table service procedure |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Table etiquette and good manners while waiting |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Closing down the dining area |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Providing room service |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Room service |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Quality control of food for room service |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Procedure for room service |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Table etiquette and good manners when waiting |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Updating food and beverage knowledge |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Past and current trends in food and beverage |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Types of food and beverage |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sample combination of food and beverage |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Update on general information of beverages |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Study and teaching (Secondary) |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
Cookbooks, food & beverages |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book |