Introduction to Professional Foodservice

Informationen zum Autor Wallace L. Rande is the author of Introduction to Professional Foodservice, published by Wiley. Klappentext 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. Zusammenfassung One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Inhaltsverzeichnis The Foodservice Industry. The Role of the Customer. Foodservice Organization and Systems. Nutrition and the Foodservice Industry. Sanitation in Foodservice Operations. Menu Planning. Purchasing and Receiving. Foodservice Equipment. Food Production. Service and Dinning Room Management. Safety and Cleaning. Cost management. Glossary. Index.

List of contents

The Foodservice Industry.

The Role of the Customer.

Foodservice Organization and Systems.

Nutrition and the Foodservice Industry.

Sanitation in Foodservice Operations.

Menu Planning.

Purchasing and Receiving.

Foodservice Equipment.

Food Production.

Service and Dinning Room Management.

Safety and Cleaning.

Cost management.

Glossary.

Index.

Product details

• Authors: Rande, Wallace L. Rande, Wallace L. (Northern Arizona University) Rande, Wl Rande, Rande Wallace L.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 21.12.1995
• EAN: 9780471577461
• ISBN: 978-0-471-57746-1
• No. of pages: 296
• Subjects: Guides > Food & drink; Social sciences, law, business > Business > Management; TRAVEL / Food, Lodging & Transportation / Restaurants, Restaurant, cafe & pub guides, Travel guides: restaurants and cafes, Hotel & catering trades, Hotel, hospitality and catering trades