Description
Introduction to Professional Foodservice
Condition: BRAND NEW ISBN: 9780471577461 Author(s): Wallace L. Rande Format: Hardcover Language: English Year: 1995 Edition: 1st Publisher: John Wiley & Sons Inc Pages: 296
Description: 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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