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Introduction to Professional Foodservice - Wallace L. Rande

Introduction to Professional Foodservice

Hardcover Published: 12th December 1995
ISBN: 9780471577461
Number Of Pages: 296

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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.

Menu Planning.

Purchasing and Receiving.

Foodservice Equipment.

Food Production.

Service and Dinning Room Management.

Safety and Cleaning.

Cost management.

Glossary.

Index.

ISBN: 9780471577461
ISBN-10: 0471577464
Audience: Tertiary; University or College
Format: Hardcover
Language: English
Number Of Pages: 296
Published: 12th December 1995
Country of Publication: US
Dimensions (cm): 24.55 x 19.45  x 2.2
Weight (kg): 0.66
Edition Number: 1

Earn 453 Qantas Points
on this Book