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Introduction to Professional Foodservice
Introduction to Professional Foodservice
Author: Wallace L. Rande
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 ...  more »
ISBN-13: 9780471577461
ISBN-10: 0471577464
Publication Date: 11/1995
Pages: 296
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Publisher: Wiley
Book Type: Paperback
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