On-Site Foodservice Management: A Best Practices Approach
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Book Overview
* Unique, current source of information on the specialized area of on-site foodservice operations. * Uses case studies to provide concrete solutions to real-world obstacles for managers. * Shows how to increase quality of food delivery while keeping costs down. * Covers theory and applications, illustrating the industry's best practices. * Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
Format:Hardcover
Language:English
ISBN:0471345431
ISBN13:9780471345435
Release Date:January 2003
Publisher:Wiley
Length:250 Pages
Weight:1.40 lbs.
Dimensions:0.8" x 7.6" x 9.8"
Related Subjects
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