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.

Full Product Details

Author:   Wallace L. Rande (Northern Arizona University)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 19.50cm , Height: 2.20cm , Length: 24.60cm
Weight:   0.671kg
ISBN:  

9780471577461

ISBN 10:   0471577464
Pages:   296
Publication Date:   21 December 1995
Audience:   College/higher education ,  Adult education ,  Undergraduate ,  Further / Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.

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