One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
The Foodservice Industry.
The Role of the Customer.
Foodservice Organization and Systems.
Nutrition and the Foodservice Industry.
Sanitation in Foodservice Operations.
Purchasing and Receiving.
Service and Dinning Room Management.
Safety and Cleaning.
Tertiary; University or College
Number Of Pages: 296
Published: 12th December 1995
Country of Publication: US
Dimensions (cm): 24.55 x 19.45
Weight (kg): 0.66
Edition Number: 1