Business & Economics Books:

The Management of Foodservice Operations

Format

Paperback

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The Management of Foodservice Operations
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Description

Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do 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. The second part looks at how to carry out these things successfully.
Release date NZ
November 24th, 1994
Contributors
Edited by Paul Merricks Edited by Peter Jones
Country of Publication
United Kingdom
Illustrations
black & white illustrations
Imprint
Cassell Illustrated
Pages
272
Dimensions
170x244x14
ISBN-13
9780304329076
Product ID
2069266

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