The Management Of Foodservice Operations

Editor: PeterJones

Cengage Learning (United Kingdom), 1994
Paperback, 272 pages
Size: 242x170 mm
ISBN: 9780304329076
ISBN-10: 030432907X

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The Management Of Foodservice Operations

Explains the planning and design for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality.

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