This illustrated guide for foodservice managers is base on the author's program which has been used successfully in over 60 U. S. hotels to achieve quality service and increased profitability. This is the first foodservice management book to outline training in a systematic, detailed way, integrating customer statifaction and profitability, and referring to Total Quality Management (TQM) principles.
- ISBN10 0471028525
- ISBN13 9780471028529
- Publish Date 7 July 1998
- Publish Status Out of Stock
- Out of Print 19 October 2012
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 224
- Language English