Introduction to Professional Foodservice

Wallace L. Rande (Autor)

Buch | Hardcover

296 Seiten

1995
John Wiley & Sons Inc (Verlag)
978-0-471-57746-1 (ISBN)

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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.

Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.

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.

Erscheint lt. Verlag	21.12.1995
Verlagsort	New York
Sprache	englisch
Maße	195 x 246 mm
Gewicht	671 g
Themenwelt	Reisen ► Hotel- / Restaurantführer
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-57746-4 / 0471577464
ISBN-13	978-0-471-57746-1 / 9780471577461
Zustand	Neuware