Wiley Introduction to Professional Foodservice

Product 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. Review No ReviewNo ReviewNo Review About the Author Wallace L. Rande is the author of Introduction to Professional Foodservice , published by Wiley.