Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
- ISBN10 0471284025
- ISBN13 9780471284024
- Publish Date 1 July 1990
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 2nd Edition
- Format Hardcover
- Pages 384
- Language English