Textbook
Noncommercial, Institutional, and Contract Foodservice ManagementISBN: 978-0-471-59573-1
Paperback
304 pages
May 1994, ©1994
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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A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.