For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.

Introduction to Foodservice 2005, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780130489036

10th Revised edition

Hardcover

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