1. CHAPTER 4The Guest Service of FoodAfter reading this chapter, you should be able to:• Identify and describe the all major service styles.• Identify and define FOH…
1. KINDS AND ITS USES LINENS, TABLEWARE and CHINAWARE 2. LINEN Common term used to include table coverings and napkins of all types. Tablecloths Silence cloth …
1. Members: Merry Joy A. Longos John Leo B. Campos 2. Qualities of Efficient Food Service Personnel LESSON 3 : 3. Success in a food service establishment depends on…
Creative Dining Vol 1, 2012 2 This distinctive collection creates a flexible connection between different culinary profiles. With a wide range of items, it meets both the…