Introduction to Professional Foodservice by Wallace L Rande

Introduction to Professional Foodservice by Wallace L Rande

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.

SKU	Unavailable
ISBN 13	9780471577461
ISBN 10	0471577464
Title	Introduction to Professional Foodservice
Author	Wallace L Rande
Condition	Unavailable
Binding Type	Hardback
Publisher	Wiley
Year published	1995-12-21
Number of pages	296
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.