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Concepts of Foodservice Operations and Management (Revised)
Concepts of Foodservice Operations and Management (Revised)
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ISBN 9780471284024
Wiley
Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
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Product details
BrandWiley
Pub dateJan 16, 1991
ISBN-100471284025
ISBN-139780471284024
LanguageEnglish
Dimensions8.19 × 0.96 × 7.74 in
Weight2 lb
Last updated 2026-07-23 17:23
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$148.00
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