Business & Economics Books:

Introduction to Professional Foodservice

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Hardback
$436.00
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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.

Author Biography:

Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.
Release date NZ
December 21st, 1995
Audiences
  • Further/Higher Education
  • Undergraduate
Pages
296
Dimensions
195x246x22
ISBN-13
9780471577461
Product ID
3082386

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