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Introduction to Professional Foodservice
by Rande, Wallace L
$164.05
Description
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.
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Product Details
- Dec 12, 1995 Pub Date:
- 0471577464 ISBN-10:
- 9780471577461 ISBN-13:
- English Language
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