Introduction to Professional FoodserviceAuthor: Wallace L. Rande
Publisher: Wiley Publishing, Inc.
Publish date: Dezember 1995
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.