Introduction to Professional Foodservice

Wallace L. Rande

• 21 december 1995
• 9780471577461

Samenvatting:

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation.



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.