Concepts of Foodservice Operations and Management

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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.

Concepts of Foodservice Operations and Management 1990, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442003807

2nd edition

Hardcover

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Concepts of Foodservice Operations and Management 1990, Wiley

ISBN-13: 9780471284024

2nd Revised edition

Hardcover

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