bokomslag The Management of Foodservice Operations
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The Management of Foodservice Operations

Peter Jones Paul Merricks

Pocket

1399:-

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  • 272 sidor
  • 1994
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.
  • Författare: Peter Jones, Paul Merricks
  • Illustratör: 50 Abb 50 Tab
  • Format: Pocket/Paperback
  • ISBN: 9780304329076
  • Språk: Engelska
  • Antal sidor: 272
  • Utgivningsdatum: 1994-11-01
  • Förlag: Cassell Illustrated