Commissary food service / Emmanuel S. Donray.
By: Donray, Emmanuel S.
Sta. Cruz, Manila : EDRIC Publishing House, ©2024Description: 89 pages ; 27 cm.ISBN: 9786214780624.Subject(s): Commissary food service | Food service establishments | Food service industryDDC classification: 338.4764795 D71| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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College Library Filipiniana Section | FIL | Fil 338.4764795 D71 2024 (Browse shelf) | Available | HNU004490 |
Includes bibliographical references.
Chapter
1 Introduction to Commissary Food Service
2 Food Production and Standardization
3 Food Safety and Sanitation a. Importance
4 Equipment and Facility Management
5 Inventory Management and Procurement
6 Logistics and Distribution
7 Financial Management and Cost Control
8 Human Resource Management
9 Marketing and Promotion
10 Legal and Regulatory Considerations
11 Sustainability and Environmental Impact
College of Business and Accountancy Bachelor of Science in Hospitality Management
In English
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