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Introduction to Professional Foodservice Management
Wallace L. Rande
€ 175.00
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Description for Introduction to Professional Foodservice Management
Paperback. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Num Pages: 296 pages, Illustrations. BIC Classification: TTVC; WTHR. Category: (UF) Further/Higher Education; (UU) Undergraduate. Dimension: 240 x 191 x 22. Weight in Grams: 682.
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.
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.
Product Details
Format
Paperback
Publication date
1995
Publisher
John Wiley and Sons Ltd United States
Number of pages
296
Condition
New
Number of Pages
296
Place of Publication
New York, United States
ISBN
9780471577461
SKU
V9780471577461
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Wallace L. Rande
Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.
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