Jerusalem, Leo Benjamin creator author. text bibliography ph 2020 monographic eng

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xvi, 240 pages : illustrations ; 26 cm. Introduction to food and beverage services -- Providing link between kitchen and service area (KS) -- Food safety, sanitation, and personal hygiene -- Workplace occupational health and safety -- Conflict resolution and maintaining the good relationship with colleagues -- Providing food and beverage service -- Standard operating procedures - restaurant service -- Standard operating procedures room service -- Basic food nutrition -- Food allergies, food intolerance and dietary practices -- Managing and dealing with customers' complaint. Leo Benjamin Jerusalem. Includes bibliographical references. Food service Beverage service Food and beverage management Restaurants Management Customer service Table service Food safety Hospitality industry 647.95 J487i 9786218070400 CSPC 250123 20250127091732.0 eng