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Introduction to Professional Foodservice|Wallace L. Rande

Introduction to Professional Foodservice

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Overview

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.

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Details

  • ISBN-13: 9780471577461
  • ISBN-10: 0471577464
  • Publisher: Wiley
  • Publish Date: December 1995
  • Dimensions: 9.51 x 7.6 x 0.74 inches
  • Shipping Weight: 1.57 pounds
  • Page Count: 296

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