∗ Unique, current source of information on the specialized area of on–site foodservice operations.
∗ Uses case studies to provide concrete solutions to real–world obstacles for managers.
∗ Shows how to increase quality of food delivery while keeping costs down.
∗ Covers theory and applications, illustrating the industry′s best practices.
∗ Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
- ISBN10 0471345431
- ISBN13 9780471345435
- Publish Date 23 January 2003
- Publish Status Out of Stock
- Out of Print 15 June 2021
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 272
- Language English