Pages: 296,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 193x241.6x18.8mm

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. show more