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Paperback The Management of Food Service Operations Book
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ISBN: 030432907X

ISBN13: 9780304329076

The Management of Food Service Operations

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Based on 'Management of Catering Operations', this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

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Format: Paperback

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Business Business & Finance Business & Investing Education & Reference General Home Repair Hospitality, Travel & Tourism How-to & Home Improvements Industries & Professions Reference

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