Concepts of foodservice operations and management  [1991]

Khan, M.A.

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This text presents essential concepts in the operations and management of foodservice facilities. The publication is intended as a textbook for introductory courses in foodservice management, restaurant management, hotel management, institutional management, dietetics, and other hospitality-related curricula. It can also serve as a basic reference for foodservice managers. Topics include: consumer needs and types of foodservices; menus and menu planning; layout, design, and facilities planning; equipment selection; food purchasing; food receiving and storage; food sanitation; quantity food preparation; and various aspects of foodservice management

Other subjects

  • industria
  • industrie
  • servicios de alimentacion
  • restauration collective

Other information

Language : English

Type : Bibliography

In AGRIS since : 1992

Extent : 370 p.

Publisher : Van Nostrand Reinhold

ISBN : 04-420-03803

All titles :

" Concepts of foodservice operations and management "