Exploring Food Service Systems Management Through Problems

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Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing Quality, Food Product Flow and Kitchen Design, Procurement, Distribution and Service, Leadership and Organizational Change, Decision Making, Communication and Balance, Management of Human Resources and much more!It ...

Exploring Food Service Systems Management Through Problems 2007, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780132325424

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