Concepts of foodservice operations and management. 2nd ed.
1991
Khan M.A.
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.
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Эту запись предоставил Wolters Kluwer
