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The Management of Foodservice Operations
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The Management of Foodservice Operations, an integrated and innovative Approach to Catering Management av Peter Jones, Paul Merricks. Pent brukt. Litt/minimal markering på bare 5 sider i boka.
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.
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Sist endret: 14.12.2024, 12:53 ・ FINN-kode: 339476515
