Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.
- ISBN13 9780304329076
- Publish Date 24 December 1994
- Publish Status Active
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Cassell Illustrated
- Edition New edition
- Format Paperback
- Pages 272
- Language English