MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04188nam a2200325 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251023143511.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
251022s2019 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984634757 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
642.6 |
| Item number |
F739 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Food and beverage service : |
| Remainder of title |
expert. In compliance with NC IV. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 410 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
30 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Section 1. Basic competencies -- Utilize specialized communication skills -- Develop terms and individuals -- Apply problem-solving techniques in the workplace --Collect, analyze and organize information -- Plan and organize work -- Promote environmental protection -- Section 2. Common competencies -- maintain hospitality industry knowledge -- Perform child protection duties relevant to the tourism industry -- Develop and supervise operational approaches -- manage quality customer service -- Manage finances within a budget -- plan and implement a series of training events for training outcomes -- Section 3. Core competencies -- Manage food and beverage service team -- Oversee dining area operations -- Implement food and beverage promotional activities -- Organize catering functions. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food and Beverage Service: Expert 2nd edition covers numerous diverse practical and visual skills with knowledge of specialized materials and techniques. Food and beverages-these two items go a long way along with modern peoples' day to day life and also in the food industry. People are now more likely to try new things daily. They are bored with their drab way of living and that's where they start exploring new and interesting ideas to make life more amazing-This book will introduce the knowledge and skills for those studying and/or working in food and beverage industry.<br/>The content is revised and restructured in this edition according to the new curriculum of TESDA. The information in this book consists of competencies that a person must achieve to assist in the management of a food and beverage team in a food service establishment. The units of competencies will provide the skills necessary in maintaining the smooth and efficient daily operations while assisting in the organization, management and administration of the food and beverage outlet or unit.<br/>Food and beverage service is a dynamic industry covering a wide range of job roles. From baristas to head waiters, mycologists and sommeliers, it is a career with many opportunities for development. Food and beverage service managers supervise the daily operations of a dining establishment or bar. In addition to overseeing wait staff and kitchen workers, managers order supplies, ensure customer satisfaction, create schedules, and train new employees. Food and beverage service beverage service managers work at upscale restaurants, fast food chains, or even school cafeterias. The job often requires problems. Food and beverage jobs are exciting career options for professionals who excel at sales and management and want to work within the economically vibrant hospitality industry. Food and beverage jobs are increasing, and should the need for new staff at a more rapid rate. Food and beverage jobs in large hotels and resorts, casinos and cruise ships may include food and beverage director positions. Typically, a food and beverage director manages the all food and beverage and managing budgets. Responsibilities may also include coordinating food and beverage and associated staff for banquets, weddings, conferences and other special events." -- Back cover |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Table service. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service employees |
| Form subdivision |
Training of. |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality industry. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Classification part |
642.6 |
| Item part |
F739 |
| Call number prefix |
CIR |
| Call number suffix |
2019 |
