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Textbook
Concepts of Foodservice Operations and Management, 2nd EditionISBN: 978-0-471-28402-4
Hardcover
384 pages
July 1990, ©1990
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Foodservice Systems.
Consumer Needs and Types of Foodservices.
Menus and Menu Planning.
Layout, Design, and Facilities Planning.
Equipment Selection.
Food Purchasing.
Food Receiving and Storage.
Food Sanitation.
Quantity Food Preparation.
Delivery and Service of Food.
Foodservice Management: Functional Aspects.
Foodservice Management: Personnel Aspects.
Appendices.
Index.
Consumer Needs and Types of Foodservices.
Menus and Menu Planning.
Layout, Design, and Facilities Planning.
Equipment Selection.
Food Purchasing.
Food Receiving and Storage.
Food Sanitation.
Quantity Food Preparation.
Delivery and Service of Food.
Foodservice Management: Functional Aspects.
Foodservice Management: Personnel Aspects.
Appendices.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
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