For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses.
This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.
- ISBN10 0023661801
- ISBN13 9780023661808
- Publish Date 1 January 1985
- Publish Status Active
- Out of Print 10 April 2014
- Publish Country US
- Publisher Prentice Hall (a Pearson Education company)
- Imprint Macmillan USA
- Edition 3rd edition
- Format Hardcover
- Pages 600
- Language English