Hardback (21 Dec 1995)
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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.
| ISBN: | 9780471577461 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 21 Dec 1995 |
| DEWEY: | 647.95 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 285 |
| Weight: | 671g |
| Height: | 246mm |
| Width: | 195mm |
| Spine width: | 22mm |
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Paperback
Published 22 Jun 2023
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