Concepts of Foodservice Operations and Management
Released: Jan 01, 1990
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 370 pages
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Description:
Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
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