🚚 Free Worldwide Shipping on All Orders!Shop Now
Introduction to Professional Foodservice
Pages: 296,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
Pages: 296,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
$21.52
Original: $61.50
-65%Introduction to Professional Foodservice—
$61.50
$21.52Description
Pages: 296,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm
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. show more
