Description
- Foodservice Operations and Management: Concepts and Applications
- ISBN: 9781284164879
- Focuses on concepts and applications.
- Provides a comprehensive overview of foodservice operations and key management principles.
This comprehensive textbook, “Foodservice Operations and Management: Concepts and Applications,” delivers a thorough exploration of the dynamic world of foodservice. It blends theoretical concepts with real-world applications, offering students and professionals a strong foundation in managing successful foodservice operations. The book delves into essential areas like menu planning, procurement, food safety, service management, and financial controls, providing practical insights into optimizing efficiency, help quality, and exceeding customer expectations. This resource is valuable for anyone pursuing a career in restaurant management, catering, institutional feeding, or any facet of the hospitality industry.
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Richard Henderson –
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Rick –
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