{
"item_title" : "Introduction to Professional Foodservice",
"item_author" : [" Wallace L. Rande", "Rande "],
"item_description" : "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.",
"item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/47/157/746/0471577464_b.jpg",
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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.
This item is Non-Returnable
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Details
- ISBN-13: 9780471577461
- ISBN-10: 0471577464
- Publisher: John Wiley & Sons
- Publish Date: November 1995
- Dimensions: 9.51 x 7.6 x 0.74 inches
- Shipping Weight: 1.57 pounds
- Page Count: 296
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