Instructor's Manual to Accompany Introduction to Professional Foodservice (College)
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- Wiley
More About This Title Instructor's Manual to Accompany Introduction to Professional Foodservice (College)
English
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.
