Introduction to Professional Foodservice
- Binding: Hardcover
- Publisher: John Wiley & Sons Inc
- Publish date: 10/01/1995
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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Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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