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Textbook
Introduction to Professional FoodserviceISBN: 978-0-471-57746-1
Hardcover
296 pages
December 1995, ©1995
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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The Foodservice Industry.
The Role of the Customer.
Foodservice Organization and Systems.
Nutrition and the Foodservice Industry.
Sanitation in Foodservice Operations.
Menu Planning.
Purchasing and Receiving.
Foodservice Equipment.
Food Production.
Service and Dinning Room Management.
Safety and Cleaning.
Cost management.
Glossary.
Index.
The Role of the Customer.
Foodservice Organization and Systems.
Nutrition and the Foodservice Industry.
Sanitation in Foodservice Operations.
Menu Planning.
Purchasing and Receiving.
Foodservice Equipment.
Food Production.
Service and Dinning Room Management.
Safety and Cleaning.
Cost management.
Glossary.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
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