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Introduction to Professional Foodservice

Introduction to Professional Foodservice

Hardcover

Business GeneralManagement

ISBN10: 0471577464
ISBN13: 9780471577461
Publisher: John Wiley & Sons
Published: Nov 28 1995
Pages: 296
Weight: 1.57
Height: 0.74 Width: 7.60 Depth: 9.51
Language: English
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

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Management